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Post  Admin on Wed Jun 09, 2010 8:47 am

•6 boneless skinless chicken breast halves (4 ounces each)
•3 thin slices fully cooked ham, halved
•3 slices Swiss cheese, halved
•1/2 cup all-purpose flour
•1/2 teaspoon salt
•1/4 teaspoon paprika
•1 egg
•2 tablespoons milk
•3/4 cup dry bread crumbs
•3 tablespoons butter
•1 cup chicken broth
•2 tablespoons dried parsley flakes
•Hot cooked rice
•1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•1/2 cup sour cream
•Flatten chicken breast to 1/4-in. thickness; layer each piece with one piece of ham and one piece of cheese. Roll up each jelly-roll style, starting with a short side; secure with toothpicks.
•In a shallow bowl, combine the flour, salt and paprika. In another bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture, then roll in bread crumbs.
•In a large skillet over medium heat, brown chicken in butter. Add broth and parsley. Cover and simmer over medium-low heat for 50-60 minutes or until chicken is no longer pink.
•Remove toothpicks. Place rice on a serving platter; top with chicken and keep warm. In the same skillet, combine soup and sour cream; heat through but do not boil. Serve with chicken and rice. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 316 calories, 18 g fat (10 g saturated fat), 93 mg cholesterol, 1,005 mg sodium, 23 g carbohydrate, 1 g fiber, 14 g protein


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