Paulette Vickery's Recipes

Swiss Chicken Rolls

main dish, poultry

4 each chicken breasts skined boned
2 oz swiss cheese
2 tablespoon blue cheese, crumbled
1 cup dry bread crumbs
1 tablespoon butter, melted
1/2 cup flour
2 each eggs, beaten

Cut chicken breasts in half lengthwise. Place boned and skined chicken pieces, between 2 pieces of clear plastic wrap. Using the fine toothed side of meat mallet, pound meat from center out, to form 1/4 inch thick cutlets. Peel off plastic wrap. Sprinkle chicken with salt. Cut swiss cheese into 8 strips. Place 1 strip at end of each cutlet. Sprinkle each cutlet with blue cheese. Beginning with short side, roll up jelly roll fashion, tucking in sides. Press edges together gently with fingers to seal. Mix crumbs and butter together in small mixing bowl. Place flour in a separate mixing bowl. Dip each chicken roll in flour and coat evenly. Dip floured rolls in eggs. Roll in crumb mixture. Arrange chicken rolls in baking dish. Cover, and refrigerate till well chilled, at least 1 hour, up to 24 hours. Bake uncovered, at 350 degrees, 45 minutes, or till done.

Yield: 6 servings




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