Chicken and Ham Rolls A La Suisse Recipe
Ingredients
| Chicken breasts - 3 whole (about 1 1/2 pounds in all), boned, skinned and halved | ||
| Ham | 6 | |
| Egg | 1 | |
| Mustard | 1 Tablespoon, prepared | |
| Water | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 1/2 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| Package dry bread crumbs - 1/2 cup | ||
| Butter - 6 tablespoons (3/4 stick) or margarine - 6 tablespoons (3/4 stick), melted | ||
| Butter - 2 tablespoons or margarine - 2 tablespoons | ||
| All-purpose flour - 2 tablespoons | ||
| Salt | 1/2 Teaspoon (Sauce) | |
| Pepper white | 1/4 Teaspoon (Sauce) | |
| Mustard | 1 Tablespoon, prepared (Sauce) | |
| Milk | 1 1/2 Cup (16 tbs) (Sauce) | |
| Dry white wine | 1/2 Cup (16 tbs) (Sauce) | |
| Swiss Cheese | 1 Cup (16 tbs) (Sauce) | |
Directions
GETTING READY
1. Preheat oven to 425 degrees Fahrenheit.
2. Line a 12x8x2 inch baking dish with foil.
3. Wash the chicken breasts and using paper towels, pat them dry.
4. On a sheet of wax paper, place chicken with the smooth side down and cover with another sheet of wax paper; using a mallet, pound chicken to about 1/4 inch thickness.
5. Over each piece of chicken, place a slice of ham and roll up to from a short end; secure with a toothpick.
6. In a medium bowl, beat egg with 1 tablespoon mustard and 2 tablespoons water.
7. On a sheet of wax paper, mix together Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the bread crumbs.
8. Dip chicken rolls in the egg mixture and them roll over crumb mixture and coat evenly.
MAKING
9. In the prepared dish, arrange chicken rolls in a single layer and spoon 1 tablespoon melted butter over each roll.
10. Place the dish in oven and bake uncovered for 45 minutes until richly browned and fork-tender.
FINALISING
11. In a small, heavy saucepan, melt 2 tablespoons butter.
12. Remove the pan from heat and stir in flour, salt, pepper and mustard.
13. Gradually pour milk with constant stirring.
14. Return the pan to heat and bring the liquids back to boiling; stir continuously.
15. Stir in wine and all but 2 tablespoons of the Swiss cheese; stir and simmer for 1 minute.
16. In a 12x8x2 baking dish, pour 3/4 of sauce and place chicken rolls on top.
17. Pour remaining sauce over the chicken rolls.
18. Sprinkle remaining Swiss cheese and place the dish under broiler for 1 minute.
SERVING
19. Serve Chicken and Ham Rolls A La Suisse with cornmeal muffins.
1. Preheat oven to 425 degrees Fahrenheit.
2. Line a 12x8x2 inch baking dish with foil.
3. Wash the chicken breasts and using paper towels, pat them dry.
4. On a sheet of wax paper, place chicken with the smooth side down and cover with another sheet of wax paper; using a mallet, pound chicken to about 1/4 inch thickness.
5. Over each piece of chicken, place a slice of ham and roll up to from a short end; secure with a toothpick.
6. In a medium bowl, beat egg with 1 tablespoon mustard and 2 tablespoons water.
7. On a sheet of wax paper, mix together Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper and the bread crumbs.
8. Dip chicken rolls in the egg mixture and them roll over crumb mixture and coat evenly.
MAKING
9. In the prepared dish, arrange chicken rolls in a single layer and spoon 1 tablespoon melted butter over each roll.
10. Place the dish in oven and bake uncovered for 45 minutes until richly browned and fork-tender.
FINALISING
11. In a small, heavy saucepan, melt 2 tablespoons butter.
12. Remove the pan from heat and stir in flour, salt, pepper and mustard.
13. Gradually pour milk with constant stirring.
14. Return the pan to heat and bring the liquids back to boiling; stir continuously.
15. Stir in wine and all but 2 tablespoons of the Swiss cheese; stir and simmer for 1 minute.
16. In a 12x8x2 baking dish, pour 3/4 of sauce and place chicken rolls on top.
17. Pour remaining sauce over the chicken rolls.
18. Sprinkle remaining Swiss cheese and place the dish under broiler for 1 minute.
SERVING
19. Serve Chicken and Ham Rolls A La Suisse with cornmeal muffins.
Chef
