Yield: 4 Servings
|4||Boneless skinless chicken|
|4||Ham slices, extra lean|
|4||Swiss cheese slices -- very|
|¼ cup||All-purpose flour|
|¼ teaspoon||Black pepper -- fresh|
|¼ teaspoon||Lemon pepper -- optional|
|½ cup||Soft bread crumbs|
|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