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-> [Bakery, Cheese, Cheese & Eggs, Chicken, Ham, Pastry, Pork, Poultry, Rolls] -> [Ham and cheese chicken rolls Recipe] |
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Ham and cheese chicken rolls
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| Artist: |
_ |
| Categories: |
Bakery, Cheese, Cheese & Eggs, Chicken, Ham, Pastry, Pork, Poultry, Rolls |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Boneless skinless chicken | | | Breast halves | | 4
| | Ham slices, extra lean | | 4
| | Swiss cheese slices -- very | | | Thin | | 1/4
| cup | All-purpose flour | | 1
| dash | Salt | | 1/4
| tsp | Black pepper -- fresh | | | Ground | | 1/4
| tsp | Lemon pepper -- optional | | 1/2
| cup | Soft bread crumbs | | 1
| | Egg | | 2 1/2
| tbsp | Canola oil -- or peanut |
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Procedures:
| 1 | Skin the chicken breasts and pound to ?inch between sheets of waxed paper. | | 2 | Lay one slice of fully cooked thin ham on chicken, then one slice of very thin swiss cheese. | | 3 | Roll up very carefully; secure with wet toothpicks or tie twine around tightly. | | 4 | Unwaxed dental floss makes a good tie. | | 5 | Mix the flour, pepper, salt and lemon-pepper (optional). | | 6 | Dust this over the chicken rolls lightly. | | 7 | Dip one at a time into the beaten egg. | | 8 | Roll in the bread crumbs. | | 9 | Heat the oil in a 9 or 10-inch heavy skillet with lid. | | 10 | Place the chicken rolls into hot oil, seam side down. | | 11 | Saute about 10 minutes, turning carefully once or twice. | | 12 | Add 2 tablespoons of water or chicken broth, cover immediately, and turn heat to simmer. | | 13 | Simmer for 10-15 minutes. | | 14 | Remove from pan, let stand 3-4 minutes, then carefully remove the toothpicks or twine. | | 15 | Serve warm |
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