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carol Posted September 27, 2004 05:14 PM
4 skinless, boneless chicken breast
4 slices swiss or Provolone cheese
4 thin slices smoked ham
1/4 cup all-purpose flour
1 egg, beaten
1 cup whipping cream
1 cup Italian seasoned bread crumbs
4 TBSP butter
1/2 cup chicken broth-low sodium
Pound chicken to 1/4" thick. Sprinkle with pepper. Place 1 cheese slice and 1 ham slice on each breast.
Roll up each breast using toothpicks to secure.
Dredge each in flour. Shake off excess then dip in egg and bread crumbs.
Place seam down in baking dish, sprayed with Pam.
Put 1 TBSP butter on each breast. Bake at 350 degrees for 35 minutes.
In sauce pan, combine broth, cream, season to your taste with salt, pepper, garlic, oregano. Simmer on low until thick and pour over chicken. Serve.
***In my opinion you don't necessarily need the "sauce". Also I agree with Katrina regarding browning the breast before you put them in the oven. I like to make certain the breast get completely done and I added 10-15 mins to the bake time. I would also use extra Swiss cheese to each piece.*****
4 skinless, boneless chicken breast
4 slices swiss or Provolone cheese
4 thin slices smoked ham
1/4 cup all-purpose flour
1 egg, beaten
1 cup whipping cream
1 cup Italian seasoned bread crumbs
4 TBSP butter
1/2 cup chicken broth-low sodium
Pound chicken to 1/4" thick. Sprinkle with pepper. Place 1 cheese slice and 1 ham slice on each breast.
Roll up each breast using toothpicks to secure.
Dredge each in flour. Shake off excess then dip in egg and bread crumbs.
Place seam down in baking dish, sprayed with Pam.
Put 1 TBSP butter on each breast. Bake at 350 degrees for 35 minutes.
In sauce pan, combine broth, cream, season to your taste with salt, pepper, garlic, oregano. Simmer on low until thick and pour over chicken. Serve.
***In my opinion you don't necessarily need the "sauce". Also I agree with Katrina regarding browning the breast before you put them in the oven. I like to make certain the breast get completely done and I added 10-15 mins to the bake time. I would also use extra Swiss cheese to each piece.*****