Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 ea Chicken breast halves; -in half
-skinned and boned 4 sl (1 oz each) Swiss cheese;
1/4 ts Salt -cut in half
1/4 ts White pepper 1/3 c All-purpose flour
2 ea Eggs; beaten 1 1/3 c Fine dry breadcrumbs
1 c Milk Vegetable oil
4 sl (1 oz each) cooked ham; cut Mushroom sauce (optional)

-----------------------MUSHROOM SAUCE----------------------------
10 3/4 oz Can Mushroom soup; undiluted 4 oz Can sliced mushrooms; draind
8 oz Carton commercial sour cream 1/3 c Dry sherry

Place each piece of chicken between 2 sheets of wax paper; flatten
to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle
with salt and pepper.
Combine eggs and milk; brush chicken pieces with milk mixture.
Place a ham slice and a cheese slice in center of each chicken piece.
Brush top of cheese slices with milk mixture. Fold short ends of
chicken over ham and cheese; roll up, beginning with one unfolded
side. Secure with wooden picks. Dredge chicken in flour; dip in
remaining milk mixture, and coat well with breadcrumbs. Cover and
chill 1 hour.
Heat 1/2-inch oil in a heavy skillet to 350 degrees F; add
chicken, and pan-fry over medium heat 20 minutes or until golden
brown, turning frequently. Drain well. Serve with mushroom sauce, if
desired.

Mushroom Sauce:
Combine all ingredients; cook over medium heat, stirring
occasionally, until thoroughly heated. Yield: 2-1/2 cups.

From _The Southern Living Cookbook_ Compiled and edited by Susan
Carlisle Payne. Oxmoor House, 1987 ISBN 8487-0709-5 Typos by Jeff
Pruett Submitted By JEFF PRUETT On 05-01-95

Browse by categories