Stuffed Chicken Breasts With Swiss Cheese

By Addie

This stuffed chicken recipe is a traditional combination of chicken, ham, and Swiss cheese. Serve this flavorful chicken dish with rice or baked potatoes for a fabulous meal or Sunday dinner.

Ingredients

• Mushroom Sauce:
• 4 boneless chicken breast halves, skin removed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 eggs, beaten
• 1/2 cup milk
• 2 slices (1 ounce each) cooked ham, cut in half
• 2 slices (1 ounce each) Swiss cheese, cut in half
• 1/3 cup all-purpose flour
• 1 1/3 cup fine dry bread crumbs
• Vegetable oil
• ............................................
• 2 tablespoons butter
• 1/2 cup thinly sliced mushrooms
• 2 tablespoons all-purpose flour
• 1/2 cup heated milk
• 1/2 cup chicken broth
• Salt
• White pepper

Preparation

Step 1

Place each piece of chicken between 2 sheets of wax paper or in food storage bag. Pound gently to flatten, using a rolling pin or smooth side of meat mallet. Sprinkle chicken pieces with salt and pepper.

Combine eggs with 1 cup milk; dip chicken pieces in mixture. Place a piece of ham and a piece of cheese in the center of each flattened piece of chicken. Brush top of cheese slices with the milk and egg mixture. Fold ends over the ham and cheese; roll up, beginning with long side.

Secure rolls with toothpicks. Dredge chicken in the 1/3 cup flour then dip in remaining milk mixture; roll in bread crumbs to coat well. Place chicken rolls on a plate; cover and refrigerate for 1 hour.

Heat 1/2-inch of vegetable oil in a heavy skillet over medium-low heat. Fry chicken rolls for 20 minutes, turning frequently, until golden brown. Drain well. Serve with mushroom sauce. Serves 8.

Mushroom Sauce:

Melt butter in a saucepan over medium heat; sauté mushrooms until browned. Add flour and stir until mixture is well blended. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste. Makes about 1 cup of medium thick sauce.
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REVIEWS:

I made this and of course followed the recipe, I did however instead of using milk I just used eggs and dipped the chicken in bread crumbs... Also instead of folding or rolling the chicken opt to made a hole right in the middle making a cavity inside the chicken, this will ensure that the cheese does not fall out... and of course you can stuff extra cheese in it, and use the ham almost like a band aid from the inside so nothing falls out... love this, it does take time to prepare!

Instead of going out to dinner, I decided to surprise my husband on a "date night" by making this recipe. Of course, I had to cut the recipe a little bit because it was just the two of us, but he absolutely LOVED it, as did I. It was really easy to make and tasted wonderful! I'm thinking about making it again for our anniversary, along with sauted baby spinach and mashed potatoes (he wants to try the mushroom sauce on potatoes like a gravy).

I've made other chicken-with-stuff-in-the-middle recipes, this one was very thorough and i believe the step of letting the prepared chicken rest in the fridge for an hour prevented them from opening up while frying. The taste was great, and I tripled the sauce recipe so we could have it over noodles. I added some garlic and onions to the mushrooms while they were browning, but other than that, made the recipe as stated and it was great. To quote the roommate, "AWESOME BIRD!