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[FONT=comic,arial,helvetica,sans-serif][SIZE=-1][FONT=comic,arial,helvetica,sans-serif]6 boneless skinless chicken breasts, flattened to 1/4 inch thickness
3 oz. cooked smoked ham (6 slices)
3 oz. Swiss cheese (6 slices)
1½ to 2 cups of Brandi's Breading
4 eggs
2 tablespoons water
coconut oil for frying
2 tablespoons butter
2 tablespoons lemon juice[/SIZE][/FONT][/FONT]
[FONT=comic,arial,helvetica,sans-serif][SIZE=-1][FONT=comic,arial,helvetica,sans-serif]Fold each cheese slice in half and wrap it with a slice of ham. Roll each chicken breast around a ham/cheese wrap and secure with toothpicks if needed. Refrigerate for 30 minutes (this helps it hold its shape during cooking).
Beat egg and water together in a shallow dish. Coat the chicken rolls with the breading mix, dip into the egg and then again into the breading mix. Refrigerate once more for a short while (this helps the breading stay put during cooking).
Sauté chicken in 1/4 inch of hot oil in a large skillet until golden - about 10 minutes - turning once. Transfer to baking sheet and bake in 325°F oven for another 15-20 minutes.
Melt butter over low heat; stir in lemon juice. To serve, transfer chicken to serving platter and spoon lemon-butter over. Garnish with fresh sprigs of parsley and lemon wedges.[/SIZE][/FONT][/FONT]
3 oz. cooked smoked ham (6 slices)
3 oz. Swiss cheese (6 slices)
1½ to 2 cups of Brandi's Breading
4 eggs
2 tablespoons water
coconut oil for frying
2 tablespoons butter
2 tablespoons lemon juice[/SIZE][/FONT][/FONT]
[FONT=comic,arial,helvetica,sans-serif][SIZE=-1][FONT=comic,arial,helvetica,sans-serif]Fold each cheese slice in half and wrap it with a slice of ham. Roll each chicken breast around a ham/cheese wrap and secure with toothpicks if needed. Refrigerate for 30 minutes (this helps it hold its shape during cooking).
Beat egg and water together in a shallow dish. Coat the chicken rolls with the breading mix, dip into the egg and then again into the breading mix. Refrigerate once more for a short while (this helps the breading stay put during cooking).
Sauté chicken in 1/4 inch of hot oil in a large skillet until golden - about 10 minutes - turning once. Transfer to baking sheet and bake in 325°F oven for another 15-20 minutes.
Melt butter over low heat; stir in lemon juice. To serve, transfer chicken to serving platter and spoon lemon-butter over. Garnish with fresh sprigs of parsley and lemon wedges.[/SIZE][/FONT][/FONT]
