Cheese birds with veal or chicken
2 Servings
Ingredients
| Quantity | 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 |
Directions
* 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.