Your standard and well-known stuffed chicken breast with ham and swiss cheese, often covered by a mushroom sauce that I don't like.

Ingredients

8	boneless chicken breast halves, skinless
1/4	teaspoon salt
1/4	teaspoon pepper
2	eggs, beaten
1	cup milk
4	slices cooked ham, cut in half
4	slices Swiss cheese, cut in half
1/3	cup all-purpose flour
1 1/3	cup dry bread crumbs
1/2	cup vegetable oil

Directions

1. Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side. Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.
   
   
2. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. Serves 8.
   
   

Categories

Cheese, Chicken, Dessert, Main Dish, FrenchGerman, Fry, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in niacin High in selenium

Bad points High in cholesterol