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