POTATO CHIP CHICKEN ROLL-Ups 16 sun-dried tomatoes in oil 8 button mushrooms 4 boneless, skinless chicken breasts 8 slices mozzarella cheese, sliced very thin 8 slices boiled ham, sliced very thin 2 large eggs, lightly beaten 2 tablespoons milk 1 bag (about 8 ounces) potato chips Wash hands. Preheat oven to 350 degrees. Dab oil from sun-dried tomatoes with paper towels. Place tomatoes in food processor; chop very fine. Add mushrooms and chop fine; set aside. Slice chicken breasts horizontally so there are eight fairly uniform pieces. Place plastic wrap over the chicken and pound until the chicken is about 1/4 -inch thick. All pieces should be the same thickness. Layer a slice of mozzarella cheese on a chicken breast, then a slice of ham and top with a teaspoon of the tomato-mushroom filling. Roll up in a bundle and secure with a toothpick. Repeat with all the chicken pieces. In a wide bowl, beat the eggs and milk together with a fork. Crush the potato chips by placing them in two plastic bags and crushing with a rolling pin. Place crushed potato chips on a plate. Roll the chicken bundles into the egg mixture and then roll in the potato chip crumbs, pressing the crumbs on the meat. Place in a 13-by-9-inch baking pan and bake for about 20 minutes, or until chicken is cooked. Yields 4 servings. Per serving: 692 calories; 37 g fat (13 g saturated fat; 48 percent calories from fat); 36 g carbohydrate; 236 mg cholesterol; 1222 mg sodium; 57 g protein; 3.5 g fiber.
" Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
