| 2 whole, boned chicken breasts |
1/3 chicken breasts |
$3.49 per pound
|
$0.45 |
| 1/2 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| Dash of black pepper |
1/6 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 2 tbsp. flour |
1 teaspoon |
$2.99 per 5 pounds
|
$0.00 |
| 2 Large eggs, slightly beaten |
1/3 eggs |
$2.53 per 12 items
|
$0.07 |
| 1/3 c. dry fine bread crumbs |
2 2/3 teaspoons |
$1.79 per 15 ounces
|
$0.03 |
| 4 tbsp. butter |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 4 slices boiled ham |
2/3 slices |
n/a
|
|
| 4 slices Fontina or possibly Provolone cheese (Swiss cheese can also be used) |
2/3 slices |
$6.09 per 8 ounces
|
$0.50 |
| 1/4 c. dry white wine (optional, works fine without it) |
2 teaspoons |
$0.35 per fluid ounce
|
$0.12 |
| 1 (10 1/2 ounce.) can chicken gravy or possibly your own |
1 3/4 fl oz |
$3.59 per 12 ounces
|
$0.52 |
| Total per Serving |
$1.77 |
| Total Recipe |
$10.64 |
Suggestions?