Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Boneless, skinless chicken breast halves (about 1 1/4 pounds) |
| 4 \N | Thin slices prosciutto |
| 4 \N | Thin slices Swiss cheese |
| ¼ cup | Chopped and seeded tomato |
| ¼ cup | All-purpose flour |
| 1 \N | Egg, lightly beaten |
| 1 teaspoon | Water |
| ½ cup | Dry,seasoned breadcrumbs |
| 2 tablespoons | Butter |
| 2 tablespoons | Vegetable oil |
Gently pound each chicken breast to about ⅜ inch thickness between two sheets of waxed paper. Cover half of the underside of each chicken breast with 1 slice of prosciutto and cheese. Sprinkle each with 1 tbsp. of chopped tomato, leaving a small space around the edge for the seal. Fold the chicken breast in half and press to seal. Make a ⅛ inch cut along the folded edge of the breast to prevent the packet from opening during cooking. Dip each packet in flour, then in a mixture of beaten egg and water, and then in the breadcrumbs. In a heavy skillet, heat half the butter and oil over medium heat. Place chicken packets in skillet and cook for 7 to 10 minutes. Turn and cook additional 5 to 7 minutes or until chicken is browned on both sides, adding more butter and oil as necessary.
Chicken is done when no longer pink inside and juices run clear. Per serving: 535 calories, 60 g protein, 24 g fat, 17 g carbohydrate Yield: 4 servings Typed in MMFormat by cjhartlin.msn@... Source: TV Guide March 27, 1999
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@... on Mar 26, 1999