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| Place chicken breasts on cutting board and pound with meat tenderizer. Place
between the folds of plastic wrap and pound until breasts are approximately ¼ inch
thick. Place a layer of ham (2 slices) on the breasts, cover with a slice of swiss
cheese. Starting fom the narrow end of the breasts roll the breast into a roll and pin with
pieces of vermicelli (as though they were toothpicks). |
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Mix flour with the tablespoon of oregano and teaspoons of black pepper & salt.
Combine dash of black pepper and 2 eggs, beat with a fork. Dredge all chicken breasts in flour mixture.
Dip in egg mixture completely covering, roll in flour mixture completely covering the
breasts. Place on a clean plate. Cover with plastic and return to refrigerator for aproximately fifteen minutes
to a ½ hour (to "set" breading). |
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In a large skillet, (12 inch), place canola oil over medium high heat (place a piece of parsley in the
oil to test the temperature. When it starts to bubble and curl the oil is hot.).
Laying the rolled breasts away from you (to avoid splashing oil,) work around the skillet
in a circular pattern until all breasts are in the skillet. |
Using tongs, turn the breasts every 5-7 minutes as they brown, until all sides are golden
brown. Cover the pan and reduce heat. Simmer at medium low heat checking every 8-10 minutes
for even browning, turn as needed.
Cook time should be about 20- 25 minutes.
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6 - boneless, skinless, chicken breasts