Swiss Chicken

  • 6 chicken breasts, skinned, boned and split
  • 2 beaten eggs
  • 1 cup fine, dry bread crumbs
  • 1/4 cup oil
  • 3 Tbsp. butter
  • 1/2 tsp. salt
  • Ad
  • 2 1/2 cups milk
  • 1 cup processed Swiss cheese
  • 1/4 cup flour
  • 1/4 tsp. pepper


Put each chicken breast between 2 pieces of waxed paper. Pound out to 1/4 inch thickness with a mallet or rolling pin. Sprinkle with salt. Dip in beaten egg, then bread crumbs. In skillet, heat oil and brown chicken. Add oil as needed. Set aside. In saucepan, melt butter. Blend flour, salt, and pepper. Add milk all at once. Cook until thick and bubbly. Remove from heat. Put half of sauce in bottom of dish, add chicken and cover with rest of sauce. Cover and chill several hours or overnight. Bake at 350 degrees F for an hour. Add cheese and return to oven until cheese melts. Garnish with sliced tomato and serve.

By Robin from Washington, IA


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