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[edit] Ingredients
3 |
lg. boneless chicken breasts, halved |
10 |
oz. Gruyere cheese |
|
|
|
|
1 |
tbsp. water (approximately) |
1 |
beaten egg |
1 |
c. dry bread crumbs |
|
[edit] Preparation
Step 1 |
Place chicken between two pieces of waxed paper. Working out from center, pound to form cutlets. Remove wrap; cut Gruyere cheese into 6 sticks. Place a stick at end of each cutlet. Roll meat as for jelly roll, tucking in sides. Seal well. |
Step 2 |
Coat each roll with flour. Dip in mixture of water and beaten egg, then roll in bread crumbs. Chill 1-2 hours. Fry chicken rolls in deep fat (375 degrees) about 2 minutes or until golden brown on all sides. Drain on paper toweling. Bake at 425 degrees for 10 minutes. Serves 6. |
[edit] About Chicken Gruyere
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