Recipe - Ham And Cheese Chicken Rolls

4 Boneless skinless chicken
Breast halves
4 Ham slices, extra lean
4 Swiss cheese slices very
Thin
One fourth cup Allpurpose flour
1 ds Salt
One fourth teaspoon Black pepper fresh
Ground
One fourth teaspoon Lemon pepper optional
One half cup Soft bread crumbs
1 Egg
2 One half tablespoon Canola oil or peanut

1. Skin the chicken breasts and pound to One fourth 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. Roll up very carefully; secure with wet
toothpicks or tie twine around tightly. Unwaxed dental floss makes a good
tie. 3. Mix the flour, pepper, salt and lemonpepper (optional). Dust this
over the chicken rolls lightly. Dip one at a time into the beaten egg. Roll
in the bread crumbs. 4. Heat the oil in a 9 or 10inch heavy skillet with
lid. Place the chicken rolls into hot oil, seam side down. Saute about 10
minutes, turning carefully once or twice. 5. Add 2 tablespoons of water or
chicken broth, cover immediately, and turn heat to simmer. Simmer for 1015
minutes. Remove from pan, let stand 34 minutes, then carefully remove the
toothpicks or twine. Serve warm.

Recipe By : Jo Anne Merrill

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip