Recipe: Chicken Breast Stuffed with Ham and Fontina (McCall's magazine)

CHICKEN BREAST STUFFED WITH HAM AND FONTINA

2 whole chicken breasts, split, breastbone removed
2 ounces Italian fontina cheese, cut into 4 thin, long strips
2 ounces ham, cut into 4 thin, long strips
1/2 cup unsifted flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs, lightly beaten
1 cup fine dry bread crumbs
1/2 cup oil

Preheat oven to 350 degrees F.

Cut a deep pocket into the thickest part of each chicken-breast half. Stuff with the cheese and ham. With picks, close each pocket.

On a plate, mix flour, salt and pepper. Place eggs in pie plate and crumbs on another plate. Coat chicken with flour mixture, then eggs, then crumbs, shaking off excess.

In cast iron skillet, in oil, over medium heat, fry chicken until brown, about 7 minutes. Place on a baking sheet.

Bake at 350 degrees F for 15 minutes or until done. Remove picks.

Makes 4 servings
Source: McCall's magazine, April 1995