| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Eggs, Vegetables | Swiss | Poultry | 4 | Servings |
INGREDIENTS
| 4 | Boneless, skinless chicken breast halves (about 1 1/4 pounds) | |
| 4 | Thin slices prosciutto | |
| 4 | Thin slices Swiss cheese | |
| 1/4 | c | Chopped and seeded tomato |
| 1/4 | c | All-purpose flour |
| 1 | Egg, lightly beaten | |
| 1 | ts | Water |
| 1/2 | c | Dry,seasoned breadcrumbs |
| 2 | tb | Butter |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Gently pound each chicken breast to about 3/8 inch thickness between two sheets of waxed paper. Cover half of the underside of each chicken breast with 1 slice of prosciutto and cheese. Sprinkle each with 1 tbsp. of chopped tomato, leaving a small space around the edge for the seal. Fold the chicken breast in half and press to seal. Make a 1/8 inch cut along the folded edge of the breast to prevent the packet from opening during cooking. Dip each packet in flour, then in a mixture of beaten egg and water, and then in the breadcrumbs. In a heavy skillet, heat half the butter and oil over medium heat. Place chicken packets in skillet and cook for 7 to 10 minutes. Turn and cook additional 5 to 7 minutes or until chicken is browned on both sides, adding more butter and oil as necessary. Chicken is done when no longer pink inside and juices run clear. Per serving: 535 calories, 60 g protein, 24 g fat, 17 g carbohydrate Yield: 4 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: TV Guide March 27, 1999 Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on Mar 26, 1999
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