| 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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