Chicken Recipes

Boneless Chicken Breast

Ingredients

• 8 boneless chicken breasts, halved
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, beaten
• 1 cup milk
• 4 slices cooked ham, cut in half
• 4 slices Swiss cheese, cut in half
• 1/3 cup all-purpose flour
• 1 1/3 cup fine dry bread crumbs
• vegetable oil

Directions

1. Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper.
2. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Roll like a burrito. Secure rolls with toothpicks.
3. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.
4. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce.
5. Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Roll like a burrito. Secure rolls with toothpicks.
6. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.
7. Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce.
8. Alternative Cooking Method: Baking
9. Follow all instructions the same as above. Instead of placing chicken rolls on plate, place chicken seam side down in a shallow baking pan. Refrigerate for 1 hour.
10. Pre-heat oven to 375 and bake for 35-45 minutes or until chicken is cooked thoroughly and cheese is melted. Use a baster to transfer juices on top of rolled chicken. This will keep the outer portions of the chicken moist while the interior cooks.

Makes 8 Servings