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Stuffed Chicken Breasts With Swiss Cheese

User Rating 5 Star Rating (3 Reviews)

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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.

Cook Time: 25 minutes

Total Time: 25 minutes

Ingredients:

  • 8 boneless chicken breast halves, skin removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs, beaten
  • 1 cup milk
  • 4 slices (1 ounce each) cooked ham, cut in half
  • 4 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
  • .
  • Mushroom Sauce:
  • 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:

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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User Reviews

Reviews for this section have been closed.

 5 out of 5
love it, Member gabz1989

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

20 out of 21 people found this helpful.

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