Serves 4

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


Chicken Recipes

Cake Recipes


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