(this is paraphrased from Nancy telling me the recipe)
Boneless chicken breasts pounded flat - layer a slice of imported ham sliced thin and a slice of swiss cheese on top of the pounded chicken breasts.
Roll up the chicken, ham and cheese and secure with multiple toothpicks. Roll the chicken egg and then again breadcrumbs.
Pan fry until golden brown.
Bake 30 minutes at 350 degrees to finish cooling and melt cheese.
(Nancy Sember made this for Chris when he lived out in West Palm Beach, FL for the summer before our senior year while interning at a church in college. I flew out at the end of the summer to drive home with Chris and stayed in the Sember's home. Chris made sure she gave me this recipe because it was one of this favorites!)
Subscribe to:
Post Comments (Atom)
Posts
No comments:
Post a Comment