Ingredients Jump to Instructions ↓

  1. 2 whole chicken breasts, split, boned and skinned

  2. 1/2 teaspoon salt

  3. teaspoon pepper

  4. 1 egg , beaten

  5. 1/2 cup milk

  6. 2 (1-ounce) slices cooked ham , cut in half

  7. 2 (1-ounce) slices Swiss cheese , cut in half

  8. 1/2 cup all-purpose flour

  9. cup fine, dry breadcrumb s

  10. 1/4 cup butter

  11. 1 can cream of mushroom soup

Instructions Jump to Ingredients ↑

  1. Place each chicken breast half on a sheet of waxed paper; flatten ¼ inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine egg 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 chicken in half, securing edges with wooden picks (don’t use colored). Dredge chicken in flour; dip in remaining milk mixture and coat well with breadcrumbs. Cover and chill 1 hour.

  2. Melt butter in a heavy skillet; brown chicken on both sides. Remove to a lightly greased baking dish. Pour soup around chicken in bottom of dish. Bake, uncovered, at 350° for 40-45 minutes, or until done.


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