Ingredients
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3 ChickenWhole Chicken Breasts, skinned
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2 oz. HamCooked smoked ham (cut in 3x1 1⁄2 inch pieces)
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3 oz. (6 slices) Swiss Cheese
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6 T. Flour
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1⁄2 t. Salt
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1⁄4 t. White Pepper
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4 Eggs
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2 T. Water
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1 1⁄2 c. Bread CrumbsFresh
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Peanut Oil
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2 T. ButterUnsalted, melted
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2 T. Lemon JuiceFresh
Directions
Place whole breast on cutting board, rib-side down–cut in half. With boning knife, trim the meat away from the breastbone, following contour of rib cage and pulling meat away as you cut. Remove tendon, Place breast skinned-side down. Cut pocket: Slice horizontally lengthwise from thicker side, starting 1 inch from wing area, cutting 3⁄4 through. Flatten breasts to 1⁄4-inch thickness. Place ham in 6 equal stacks. Wrap each stack with cheese slice. Place in breast pocket; wrap meat around. Refrigerate 30 minutes. Combine flour, salt, pepper. Beat egg, water in plate. Coat breasts with flour, dip in egg, coat with crumbs. Refrigerate. Cook chicken in single layer in 1⁄4 inch of hot oil in large skillet for 10 minutes until golden, turning once. Transfer to baking sheet. Bake in 325 degree-oven 10 minutes. Melt butter over low heat; stir in lemon juice. To serve transfer chicken breasts to serving platter and spoon butter mixture over them. Makes 6 servings.
