Ingredients: |
Ingredients: 8 chicken breast halves, skinned and boned 1/4 teaspoon salt 1/4 teaspoon white pepper 2 eggs, beaten 1 cup milk 4 (1oz) slices cooked ham, cut in half 4 (1oz) slices Swiss cheese, cut in half 1/3 cup flour 1 1/3 cups fine dry breadcrumbs vegetable oil mushroom sauce, optional Mushroom Sauce: 1 (10 3/4 oz.) can cream of mushroom soup, undiluted 1 (8oz.) carton sour cream 1 (4oz.) can mushrooms, drained 1/3 cup sherry
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Directions: |
Directions:For chicken: Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness using meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk; brush both sides of chicken pieces with milk mixture. Place a piece of ham and a piece of cheese in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese; roll up, beginning with long side. Secure with wooden toothpicks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with breadcrumbs. Cover and chill 1 hour. Heat 1/2 inch oil in a heavy skillet; add chicken and pan fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well and serve with mushroom sauce made by combining ingredients in saucepan and heating. Note: I would only brown chicken in fry pan then transfer to baking dish to finish off. Also good with hollandaise sauce. |