Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb CHICKEN BREASTS, SKIN, BONED 4 x EGGS
3 oz COOKED HAM 2 tb WATER
3 oz SWISS CHEESE (OPTIONAL) 1 1/2 c BREAD CRUMBS, FRESH, TOASTED
6 tb FLOUR 2 tb UNSALTED BUTTER
1/2 ts SALT 2 tb FRESH LEMON JUICE
1/4 ts WHITE PEPPER

1. PLACE WHOLE BREAST ON CUTTING BOARD, RIB SIDE DOWN. CUT IN HALF. WITH A
BONING KNIFE, TRIM MEAT AWAY FROM BREASTBONE, FOLLOWING THE CONTOUR OF THE
RIB CAGE. PULL MEAT AWAY AS YOU CUT. REPEAT WITH REMAINING BREASTS.
2. REMOVE THE TENDON. PLACE BREAST SKINNED SIDE DOWN. CUT POCKET; SLICE
HORIZONTALLY LENGTHWISE FROM THE THICKER SIDE, STARTING 1 INCH FROM THE
WING AREA, CUTTING THREE-FOURTHS THROUGH.
3. FLATTEN BREASTS TO 1/4 INCH THICKNESS. PLACE HAM IN POCKET. REFRIGERATE
FOR 30 MINUTES. COMBINE FLOUR, SALT, PEPPER. BEAT EGG AND WATER IN A PLATE.
COAT BREASTS WITH FLOUR, DIP IN EGG, COAT WITH CRUMBS. REFRIGERATE.
4. COOK CHICKEN IN A SINGLE LAYER IN A 1/4 INCH OF HOT OIL IN A LARGE
SKILLET FOR 10 MINUTES UNTIL GOLDEN, TURNING ONCE. TRANSFER TO A BAKING
SHEET. BAKE IN OVEN FOR 10 MINUTES AT 3250F.
5. MELT BUTTER OVER LOW HEAT; STIR IN LEMON JUICE. TO SERVE TRANSFER
CHICKEN BREASTS TO SERVING PLATTER AND SPOON BUTTER MIXTURE OVER THEM.

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