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Categories:Viewed: 53 - Published at: 7 years ago
Ingredients
- 4 large half boneless, skinless chicken breasts
- salt and pepper
- 4 thin pieces baked ham
- 4 slices Swiss cheese
- 1/2 c. flour
- 2 well-beaten eggs
- 1 1/2 c. bread crumbs
- 4 Tbsp. margarine
- 4 Tbsp. oil
Method
- Lay chicken breasts smooth side down between two sheets of waxed paper.
- Pound each breast to the thickness of between 1/8 to 1/4-inch (use meat mallet or rolling pin).
- Mend any tears in meat. Sprinkle breasts lightly with salt and pepper.
- Keeping smooth side down, place a piece of ham and cheese on half of the breast.
- Trim if it overlaps.
- Fold the other half over and pinch and pound the edge together to seal.
- Dip lightly in flour, then eggs, then bread crumbs.
- Place them on waxed paper on a plate and refrigerate for at least an hour to give crust drying time.
- Saute chicken in oil and margarine, turning frequently for 10 minutes or until golden brown.
- Serve immediately.
