How to make it

  • Pound chicken breasts to 1/4 inch thick (make sure not to tear the meat). Rub with chicken bouillon, salt & pepper. Marinate for 30 minutes to an hour.
  • Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks.
  • Dredge each stuffed chicken breast in flour, shake off excess, then in egg and finally in bread crumbs.
  • Fry in hot oil until golden brown on both sides. Drain in paper towels. Serve immediately.
  • *Note: Can be prepared ahead of time and placed in the freezer and thaw when ready to fry.

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