Cheesy Chicken Cordon Bleu
|Chopped cooked ham||4 Tablespoon|
|Grated swiss cheese||4 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|White wine||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Seasoned flour||4 Tablespoon|
|Oil||1⁄4 Cup (4 tbs)|
|Dried bread crumbs||8 Tablespoon|
Place chicken breasts skin-side-down.
With sharp knife cut a shallow slit down center of each without cutting through to skin.
Cut shallow pockets on either side of these slits.
Mix ham and cheese with garlic and a little white wine to moisten.
Fill pockets in chicken breasts; seal slit with small finger-shaped fillet attached to each breast.
Put in refrigerator to chill 30 minutes.
Coat well in seasoned flour.
Brush carefully with egg beaten with 1 teaspoon oil; roll in bread crumbs.
Heat oil; add butter.
When foaming, fry chicken breasts until tender, golden brown, and crisp all over.
Drain on paper towel.