8 Chicken Breasts
8 Slices Swiss Cheese
8 Slices Ham
Flour
2 Eggs Beaten
3/4 C Fine Bread Crumbs
1/4 C Parmesan Cheese
1/2 Envelope Garlic Cheese Salad Dressing
1 T Dried Parsley
1 Can Cream of Chicken Soup
1/2 C Sour Cream
Pound Chicken until flat. Place 1 slice ham and 1 slice cheese on each breast. Roll tucking sides to avoid oozing. Secure with toothpick or string. Dust with flour and dip in egg. Roll in bread crumbs, parmesan cheese and dressing and parsley (all mixed together). Chill one hour minimum. One hour before serving, brown chicken rolls in hot oil until browned. Remove toothpicks and place on baking sheet. Bake 35-40 minutes at 350 or until desired doneness. When done, place on platter or plates and cover with sauce made from soup and sour cream heated to serving temperature.
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