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Ingredients Jump to Instructions ↓

  1. 8 chicken breast halves -- skinned and boned

  2. 1/4 teaspoon salt

  3. 1/4 teaspoon white pepper

  4. 2 eggs -- beaten

  5. 1 cup milk

  6. 4 slices cooked ham -- cut in half

  7. 4 slices Swiss cheese -- cut in half

  8. 1-ounce per slice

  9. 1/3 cup all-purpose flour

  10. 1 1/3 cups fine dry bread crumbs

  11. vegetable oil --mushroom sauce -- optional-- 10 3/4 ounces mushroom soup -- undiluted

  12. 8 ounces commercial sour cream

  13. 4 ounces sliced mushrooms -- drained

  14. 1/3 cup dry sherry

  15. 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Combine eggs and milk; brush chicken pieces with milk mixture. Place ham slice and cheese slice in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with one unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture, and coat well with bread crumbs. Cover and chill

  16. 1 hour. Heat

  17. 1/2 inch oil in a heavy skillet (3500F); add chicken, and pan-fry over medium heat

  18. 20 minutes or until golden brown, turning servings.

  19. Mushroom Sauce Combine all ingredients; cook over medium heat, stirring

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