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Ingredientes
- 2 lb CHICKEN BREASTS, SKIN, BONED
- 3 ounce COOKED HAM
- 3 ounce SWISS CHEESE (OPTIONAL)
- 6 Tbsp. FLOUR
- 1/2 tsp SALT
- 1/4 tsp WHITE PEPPER
- 4 x Large eggs
- 2 Tbsp. WATER
- 1 1/2 c. BREAD CRUMBS, FRESH, TOASTED
- 2 Tbsp. UNSALTED BUTTER
- 2 Tbsp. FRESH LEMON JUICE
Direcciones
- 1. PLACE WHOLE BREAST ON CUTTING BOARD, RIB SIDE DOWN. CUT IN HALF. WITH A BONING KNIFE, TRIM MEAT AWAY FROM BREASTBONE, FOLLOWING THE CONTOUR OF THE RIB CAGE. PULL MEAT AWAY AS YOU CUT. REPEAT WITH REMAINING BREASTS.
- 2. REMOVE THE TENDON. PLACE BREAST SKINNED SIDE DOWN. CUT POCKET; SLICE HORIZONTALLY LENGTHWISE FROM THE THICKER SIDE, STARTING 1 INCH FROM THE WING AREA, CUTTING THREE-FOURTHS THROUGH.
- 3. FLATTEN BREASTS TO 1/4 INCH THICKNESS. PLACE HAM IN POCKET. Chill FOR 30 Min. COMBINE FLOUR, SALT, PEPPER. BEAT EGG AND WATER IN A PLATE. COAT BREASTS WITH FLOUR, DIP IN EGG, COAT WITH CRUMBS. Chill.
- 4. COOK CHICKEN IN A SINGLE LAYER IN A 1/4 INCH OF Warm OIL IN A LARGE SKILLET FOR 10 Min Till Golden brown, TURNING ONCE. TRANSFER TO A BAKING SHEET. BAKE IN OVEN FOR 10 Min AT 3250F.
- 5. Heat BUTTER OVER LOW HEAT; STIR IN LEMON JUICE. TO SERVE TRANSFER CHICKEN BREASTS TO SERVING PLATTER AND SPOON BUTTER Mix OVER THEM.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 4 servings | |
| Calories 747 | |
| Calories from Fat 330 | 44% |
| Total Fat 36.93g | 46% |
| Saturated Fat 14.64g | 59% |
| Trans Fat 0.22g | |
| Cholesterol 374mg | 125% |
| Sodium 1070mg | 45% |
| Potassium 644mg | 18% |
| Total Carbs 40.51g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.39g | 2% |
| Protein 60.18g | 96% |
