4 large boneless chicken breasts<\/p>\n\n\n\n
4 thin slices ham<\/p>\n\n\n\n
4 1\/4 inch slices Swiss cheese (We have found we actually really like Monterey Jack cheese instead, it still has a strong flavor and melts better.)<\/p>\n\n\n\n
1 cup Seasoned Flour (see bottom of recipe) (we have found you only need 1\/2 cup flour<\/p>\n\n\n\n
2 eggs<\/p>\n\n\n\n
1\/4 cup milk<\/p>\n\n\n\n
1 cup bread crumbs, usually we need more<\/p>\n\n\n\n
Vegetable oil<\/p>\n\n\n\n
Flatten chicken breasts or slice thinly length wise and use 2 chicken breasts to make 4. Roll ham and cheese together, then roll in chicken breasts. Use toothpicks to keep rolled up. <\/p>\n\n\n\n
Beat eggs and milk together. Dip chicken rolls in flour, egg mixture, then bread crumbs.<\/p>\n\n\n\n
Fry in hot oil until brown. <\/p>\n\n\n\n
Bake 350 degrees for about 15 minutes until chicken is done.<\/p>\n\n\n\n
Easier way: Flatten or slice chicken then dip in flour, egg, then bread crumbs. Fry. Place in baking pan and put ham and cheese on top. Bake until done.<\/p>\n\n\n\n
SEASONED FLOUR<\/p>\n\n\n\n
1 cup flour<\/p>\n\n\n\n
1 teaspoon salt<\/p>\n\n\n\n
1\/2 teaspoon paprika<\/p>\n\n\n\n
1\/2 teaspoon pepper<\/p>\n\n\n\n
Mix all ingredients together.<\/p>\n\n\n\n
Yield: enough to dredge 3-4 pounds of chicken<\/p>\n","protected":false},"excerpt":{"rendered":"
4 large boneless chicken breasts 4 thin slices ham 4 1\/4 inch slices Swiss cheese (We have found we actually really like Monterey Jack cheese instead, it still has a strong flavor and melts better.) 1 cup Seasoned Flour (see bottom of recipe) (we have found you only need 1\/2 cup flour 2 eggs 1\/4 … <\/p>\n