Title: Ham and Cheese Chicken Rolls
Categories: Poultry, Cheese
Yield: 4 Servings

4 Boneless skinless chicken
Breast halves
4 Ham slices, extra lean
4 Swiss cheese slices -- very
Thin
1/4 c All-purpose flour
1 ds Salt
1/4 ts Black pepper -- fresh
Ground
1/4 ts Lemon pepper -- optional
1/2 c Soft bread crumbs
1 Egg
2 1/2 tb Canola oil -- or peanut

1. Skin the chicken breasts and pound to 1/4 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 lemon-pepper (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 10-inch 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 10-15
minutes. Remove from pan, let stand 3-4 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