Cheese birds with veal or chicken

Yield: 2 Servings

Measure Ingredient
2 tablespoons Unbleached Flour
1 x Salt & Pepper; To Taste
½ pounds Veal Steak; OR
1 each Chicken Breast; *
2 eaches Cheddar; Sharp, Sticks, **
1 tablespoon Butter Or Regular Margarine
2 tablespoons Onion; Finely Chopped
¼ cup Catsup
2 tablespoons Water
1 dash Oregano

* The Chicken Breast should be skinned, boned and split and weigh about

12 to 14 oz. ** The sticks of cheddar cheese should measure 5 X ½ X1/2-inches each.

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Combine the flour, salt and pepper and pound the mixture into the meat until the meat becomes thin. Cut the meat into 2 serving pieces.

Place a stick of the cheddar cheese lengthwise on each portion of the meat and the meat over the ends of the cheddar strip and roll up tightly. Secure with a wooden pick or skewer. Melt the butter in a skillet and brown the meat and onion. Add the catsup, water and oregano and cover. Simmer for 20 to 25 minutes or until tender. Serve hot.

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