Ham & cheese chicken rolls

Yield: 4 Servings

Measure Ingredient
4 \N Boneless skinless chicken
\N \N Breast halves
4 \N Ham slices, extra lean
4 \N Swiss cheese slices -- very
\N \N Thin
¼ cup All-purpose flour
1 dash Salt
¼ teaspoon Black pepper -- fresh
\N \N Ground
¼ teaspoon Lemon pepper -- optional
½ cup Soft bread crumbs
1 \N Egg
2½ tablespoon Canola oil -- or peanut

1. Skin the chicken breasts and pound to ¼ inch between sheets of waxed paper. 2. Lay one slice of fully cooked thin ham on chicken, then one slice of very thin Swiss cheese. Roll up very carefully; secure with wet toothpicks or tie twine around tightly. Unwaxed dental floss makes a good tie. 3. Mix the flour, pepper, salt and lemon-pepper (optional). Dust this over the chicken rolls lightly.

Dip one at a time into the beaten egg. Roll in the bread crumbs. 4.

Heat the oil in a 9 or 10-inch heavy skillet with lid. Place the chicken rolls into hot oil, seam side down. Saute about 10 minutes, turning carefully once or twice. 5. Add 2 tablespoons of water or chicken broth, cover immediately, and turn heat to simmer. Simmer for 10-15 minutes. Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. Serve warm.

Recipe By : Jo Anne Merrill

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