Five-Cheese Chicken Breasts

2 whole Chicken breasts, skinned, boned and split
4 thin slices each Mozzarella and Swiss cheese
1/2 cup Ricotta cheese
1 tablespoons grated Parmesan cheese
1 egg yolk
all-purpose flour
1 egg, well beaten
1/4 to 1/3 cup fine dry bread crumbs
1 tablespoon each oil and butter or margarine
Cheddar Cheese Sauce (recipe below)
minced parsley

Place the 4 chicken halves between pieces of plastic wrap and flatten with mallet from center out to form thin cutlets.

On each cutlet place a slice each of Mozzarella and Swiss cheese.

Mix Ricotta and Parmesan cheeses with egg yolk. Divide among cutlets, placing a spoonful at wide end of each cutlet. Roll up cutlets from wide end.

Roll each in flour, dip in egg and coat with crumbs. Secure with toothpicks, if you wish.

Brown chicken on both sides in hot oil and butter. Arrange in shallow 1-1/2 quart baking dish. Bake at 350ºF for 20 minutes.

Transfer rolls to hot serving dish, removing toothpicks. Cover with hot Cheddar Cheese sauce and sprinkle with parsley.

Cheddar Cheese Sauce

Melt 2 tablespoons butter or margarine in saucepan. Stir in 2 tablespoons all-purpose flour. Add 1-1/4 cups milk and cook, stirring, until thickened. Stir in 1/2 teaspoon Worcestershire sauce, dash of hot pepper sauce, 2 tablespoons dry sherry and 1 cup shredded sharp Cheddar cheese. Add salt and pepper to taste.


9″ Long Double Sided Chicken Meat Tenderizer Meat Hammer Mallet 2″x 2″ Tenderizing Surface

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