|EVERY FEW MINUTES|
12 split chicken breasts (can use veal)
12 paper thin pieces of boiled ham
1/4 lb. Swiss cheese
1/4 c. flour
1 egg, lightly beaten
1/4 c. fine dry bread crumbs
2 tbsp. shredded Parmesan cheese
1/4 tsp. garlic salt & dried tarragon
4 tbsp. butter
1/2 c. reg. strength chicken broth
1/2 c. dry sherry
1 tbsp. cornstarch blended with 1 tbsp. water
Bone chicken breast and remove skin. Place ham and cheese on the underside of each chicken breast and roll up lengthwise. Skewer with toothpick. Dip chicken in flour and shake off excess, then dip in beaten egg, drain briefly and roll in crumbs mixed with the cheese, garlic salt and tarragon. Brown chicken rolls in butter in large frying pan, turning to brown all sides. Transfer to baking dish and pour in chicken broth and sherry.
Bake uncovered at 350 degrees for 30 minutes or until meat is white in center, 40 minutes, if it has been refrigerated. After cooking the juice can be thickened with the cornstarch, making a sauce and pour over chicken. Serves 8 to 10.
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