Instructions

Pound each half chicken breast with the flat side of the meat tenderizer until it is ½ inch thick all around. Or instead of pounding, slice each half breast in half lengthwise. Place a slice of ham and a slice of Swiss cheese on top of each piece of chicken. Roll up so that ham and cheese are fully enclosed, using toothpicks to hold the rolls together.

Dip each piece first in beaten eggs and then in breadcrumbs. Heat 1-2 tablespoons each of margarine and olive oil to a pan. Cook chicken over medium heat, turning often to brown on all sides. When browned, add 2 tablespoons water, put on lid, and cook on low for 15 minutes.

Serve with “the good rice” or pasta.

“COOKING is like love. It should be entered into with abandon or not at all. ” – Harriet Van Horne