This is another recipe that can be fixed, except for frying, on the day before. For variation, try Swiss cheese and Canadian bacon. For a sauce, make a white sauce with chicken broth. If you’re in a hurry, undiluted cream of chicken soup
Makes a handy substitute, but it’s definitely a second choice compared to a good, homemade white sauce. Garnish with parsley sprig.
4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast
4 tablespoons butter or margarine
1 tablespoon minced, fresh parsley
4 slices ham
4 slices sharp cheese
1 egg, beaten
1 cup bread crumbs
Place chicken between sheets of plastic wrap and pound to 1/4 inch thickness. Skip the preceding step if you’re using the thin sliced boneless roaster breast. Spread chicken with butter and sprinkle with parsley. Place a slice of ham and a slice of cheese on each chicken breast, folding to fit. Roll, jelly-roll fashion, and secure with toothpicks. Dip chicken in beaten egg and roll in bread crumbs. Fry in deep fat at 350oF for 12-15 minutes or until golden brown and cooked through. Remove toothpicks before serving.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes