Ingredients (makes 6 rolls):
1.5 lb. chicken breast
1/4 lb. your favorite good quality sliced ham
1/4 lb. emmentaler or Swiss cheese, sliced
about 2 c. milk
about 2 c. GF flour mix (any kind)
about 4 eggs or so, beaten
about 2 c. of GF bread crumbs
dried sage, thyme, rosemary
a couple tbs. canola oil
1.5 lb. chicken breast
1/4 lb. your favorite good quality sliced ham
1/4 lb. emmentaler or Swiss cheese, sliced
about 2 c. milk
about 2 c. GF flour mix (any kind)
about 4 eggs or so, beaten
about 2 c. of GF bread crumbs
dried sage, thyme, rosemary
a couple tbs. canola oil
Directions:
1. Using the flat side of a meat tenderizer (the side without the spikes), pound the chicken until it is thin and flat.
2. Lay the ham and cheese sliced on top of the chicken, and carefully roll them tight. Secure with a couple toothpicks. Be sure to keep the toothpicks horizontal or it will make things more difficult when frying.
3. Mix together dried seasonings with your bread crumbs to give them a little more flavor.
4. Place the rolls, one at a time in a bowl filled with milk, then flour, then egg mixture, then bread crumbs and set aside. Your hands will get messy. Depending on how thickly you coat things you may need more or less of these ingredients.
5. Heat up canola oil in a large skillet and fry the chicken rolls. To do this, we fried them for a few minutes on each side to make sure they were evenly cooked, and “sacrificed” one to check to make sure the chicken was cooked through when we thought they were done. Ok, it wasn’t really sacrificed, I ate it. It just didn’t serve as prettily because of cutting it open in the pan to check it.
6. Serve, and top with a spoonful of creamy béchemel sauce if desired. Enjoy!
1. Using the flat side of a meat tenderizer (the side without the spikes), pound the chicken until it is thin and flat.
2. Lay the ham and cheese sliced on top of the chicken, and carefully roll them tight. Secure with a couple toothpicks. Be sure to keep the toothpicks horizontal or it will make things more difficult when frying.
3. Mix together dried seasonings with your bread crumbs to give them a little more flavor.
4. Place the rolls, one at a time in a bowl filled with milk, then flour, then egg mixture, then bread crumbs and set aside. Your hands will get messy. Depending on how thickly you coat things you may need more or less of these ingredients.
5. Heat up canola oil in a large skillet and fry the chicken rolls. To do this, we fried them for a few minutes on each side to make sure they were evenly cooked, and “sacrificed” one to check to make sure the chicken was cooked through when we thought they were done. Ok, it wasn’t really sacrificed, I ate it. It just didn’t serve as prettily because of cutting it open in the pan to check it.
6. Serve, and top with a spoonful of creamy béchemel sauce if desired. Enjoy!
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