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Chicken and ham rolls

Recipe from: 8/3/2000 12:00:00 AM
Ingredients 10
Servings 4


  • 1
    lemon (juice and finely grated rind)
  • 1
    clove garlic, crushed
  • 200
    butter, melted
  • 4
    deboned chicken breasts, skinned
  • 4
    slices ham
  • 4
    fingers Cheddar cheese
  • salt and freshly ground black pepper
  • 1
    extra-large egg, whisked
  • 200
    fresh breadcrumbs
  • oil


Blend the lemon juice and rind with the garlic and melted butter and set aside. Flatten the chicken breasts slightly with a meat mallet and brush with the lemon and garlic butter. Place a slice of ham and a cheese finger on each chicken breast and carefully roll up. Secure with string or cocktail sticks. Season with salt and pepper. Roll the chicken breasts in the whisked egg and then in the breadcrumbs. Chill for about 15 minutes. Heat a little oil and fry the chicken rolls until golden brown. Cover, reduce the heat slightly and steam the chicken rolls until done. Serve with wine and cheese sauce (see recipe) and yellow rice. Makes 4 rolls.

Read more on: steam  |  poultry


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