This is one of those recipes that looks like you slaved all day to make it and makes a beautiful presentation on the plate. It is one of the easiest elegant foods there are to make. Give it a try and tell me what you think. I wanted to keep it very simple so I served it with pierogies and salad.
4 skinless, boneless chicken breast
4 slices Swiss or Provolone cheese
4 thin sliced smoked ham
1/4 cup all-purpose flour
1 egg; beaten
salt
pepper
1 cup Italian seasoned bread crumbs (make your own)
4 tablespoons butter
Mornay Sauce
Mornay Sauce
Pound chicken breast to 1/4-inch thickness. It is not going to look pretty. I had problems with this part because my meat pounder is very small. The next thing on my list is a larger one!
Sprinkle each piece on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on each breast.(I used two each because it was a very large breast.)
Roll up each breast using toothpicks to secure if necessary. (This is the hardest part. Don't worry if it's not beautiful. By the time you bread and bake no one will notice.)
Dredge each in flour, shake off excess, then in egg
and finally in bread crumbs.
Place seam side down in baking dish that has been sprayed with Pam. Place 1 tablespoon butter on each piece of chicken.
Bake at 350°F for 35 minutes until juices run clear. Let stand for 10 minutes while you are making the mornay sauce. Ladle sauce on top and serve.
Comments