Yield: 4 servings
|4 \N||Boneless Chicken Breasts|
|1 teaspoon||White Pepper|
|1 tablespoon||Fresh Parsley; chopped|
|½ tablespoon||Fresh Chives; chopped|
|½ teaspoon||Fresh Tarragon; chopped|
|4 slices||Swiss Cheese; shredded|
|4 slices||Country Ham; diced|
|1 cup||Fine Bread Crumbs|
|1 teaspoon||Garlic Powder|
|¼ cup||All-purpose Flour|
|1 large||Egg; lightly beaten|
Pre-heat oven to 375-F degrees and spray a baking sheet with cooking oil.
Place deboned chicken breasts between two sheets of plastic wrap and flatten with a meat mallet to even the thickness and reduce your cooking time. Season with salt and pepper.
In a small mixing bowl, combine the parsley, chives, tarragon, shredded cheese, diced ham, and ½ cup of the bread crumbs.
Spoon the mixture into middle of chicken breasts, and sprinkle with garlic powder. Fold the chicken breasts over filling and seal edges, using toothpicks if necessary.
Roll the stuffed chicken breasts in the flour, dip them in the beaten egg, and coat them with the remaining bread crumbs.
Bake for 50 minutes, or until cooked through.
Accompany with flavored rice and green salad for a complete meal.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jul 3, 1999, converted by MM_Buster v2.0l.