Ingredients: (4 servings)
- 4 boneless skinless chicken thighs or 1/2 breasts
- 4 slices deli ham (or prosciutto or capicola)
- 4 slices deli Swiss cheese (or provolone or mozzarella)
- 1 egg
- 1/4 c water
- 1/2 c all purpose flour
- 1/2 c seasoned bread crumbs
- Several plain toothpicks
Directions:
- If your chicken breast is a little thick, you’ll want to butterfly it and tenderize with a mallet. You can try to do the same if you’re going the chicken thigh route, but it’s not likely to help you very much, so you might as well save yourself the frustration.
- Cut the Swiss cheese into eight rectangles and stack. Slice the ham in half lengthwise, stack both pieces, then roll around the stack of cheese. Now create a little “meat purse” out of your chicken around the ham and cheese, and tack it up with toothpicks. Remember, no colours here unless you want polka dot chickens! The chicken will be cooked leaky-side up so that the cheese has less of an opportunity of gushing out of your creation all over the pan.Set up three bowls for breading the chicken.
- The first holds flour for dusting the chicken balls; the second will have a beaten egg and 1/4 c water whisked together for an egg wash. The last will have some seasoned bread crumbs.
- Dip the chickens in the flour, the egg wash, then the bread crumbs.
- Place, toothpick side up, on lightly greased cookie sheet.
Bake 25 minutes exactly in a 350o oven. - Serve with rice pilaf.
Nutrition Summary: 260 calories, 0g fiber, 13.5g fat; 5.5 Weight Watchers Points (source: omnomicon.com)
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