Stuffed Chicken Breasts
|Whole chicken breasts||2 , skinned, boned and halved|
|Swiss cheese slices||2 , cut 1/4 inch thick|
|Egg||1 , beaten|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Pound chicken breasts to 1/8-inch thickness.
Place a slice of cheese on each breast half and roll up; secure with toothpicks.
Dip chicken rolls in egg, then roll in bread crumbs to coat.
Allow to dry in refrigerator 1 hour.
Heat oil to 375° F.
Fry chicken rolls until golden, 12 to 15 minutes.