April 02, 2019


Chicken breast - 4
Cooked ham - 4 tbsp (chopped)
Swiss cheese - 4 tbsp (grated)
Small garlic clove - 1
White wine - 1 -2 tbsp
Seasoned flour - 3-4 tbsp
Large egg - 1
Oil - 1/4 cup
Dried white bread crumbs - 6-8 tbsp
Butter - 4-5 tbsp


  • Place 4 chicken breasts skin side downwards, and with a sharp knife cut out a shallow slit down the center of each without cutting through to the skin. Then cut shallow pockets on either side of these slits.
  • Mix the ham and cheese with crushed garlic and a little white wine to moisten. Season well. 
  • Fill into the pockets in the chicken breasts and seal the slit with the small finger shaped fillet that is attached to each breast. 
  • Put in the refrigerator to chill for 30 minutes.
  • Coat well in season flour, brush carefully with egg beaten with one teaspoon of oil, and roll in bread crumbs.
  • Heat the oil, and add butter.
  • When foaming, fry the chicken breasts until tender, golden brown, and crisp all over.
  • Drain on a paper towel.

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