Recipe: Chicken Bracciole (stuffed with ham and cheese, 1980's)

CHICKEN BRACCIOLE

4 whole boneless chicken breasts, halved
Flour
8 thin slices cooked ham
8 thin slices cheese (such as Cheddar or Gruyere)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
1 egg, well beaten
1/4 cup dry red wine
1/4 cup butter, margarine or vegetable oil

Cover chicken breast halves with waxed paper or plastic wrap; pound gently until flattened and thinned. Lightly dredge with flour.

Place a ham slice, then a cheese slice, on each piece of chicken; sprinkle lightly with salt and pepper, garlic powder and chopped parsley. Roll up chicken breast halves, tucking in sides; secure with wooden toothpicks.

Dip chicken rolls in beaten egg, then wine, then beaten egg again.

Melt butter, margarine or oil in a large skillet over medium-high heat; add chicken rolls. Cover skillet and cook chicken for 5 minutes; reduce heat to medium, uncover skillet and gently turn chicken rolls, browning on all sides. Continue cooking for 10 to 15 minutes longer or until done.

4. Remove chicken rolls to a heated platter; remove toothpicks and serve immediately.

Makes 4 servings
Source: Cool Cooking Cookbook by Margaret Happel