8 Boneless, skinless chicken breasts
4 1oz slices of cooked ham
4 1oz slices of Swiss cheese
1/4 tsp McCormick Ground Black Pepper
1/4 tsp McCormick Oregano Leaves
2 eggs
1 cup milk
1/3 cup flour
1-1/4 cup breadcrumbs
Canola oil
1. Flatten chicken breasts to 1/4 inch thick with mallet or rolling pin.
2. Sprinkle each evenly breast with oregano, salt, and pepper
3. Cut each slice of ham and cheese in half
4. Beat eggs, and combine with milk; mix well
5. Top each breast with a 1/2 slice of ham, and then a 1/2 slice of cheese
6. Brush top of cheese slice with milk/egg mixture, fold ends over, and rollup from long side. Keep roll intact with a toothpick
7. After all breasts are rolled up, and assembled, dip the roll in flour, then milk/egg mixture, and finally in the breadcrumbs. Place breaded chicken on wax paper, and allow to rest covered in refrigerator for 1 hour.
8. Heat 1/4 to 1/2 inch of oil to a large skillet, add chicken and pan fry for 20 minutes until golden brown. Drain well.
Serve with stuffing and a vegetable.
