4 boneless skinless chicken breasts, pounded flat to about 1/2 inch thickness
Spices to taste from the low sodium spices*
4 thin slices Genoa salami (or other Italian cold cut)
4 tablespoons crumbled Feta Cheese
Flour for breading
2 eggs for breading
Italian bread crumbs for breading, I make my own
1 cup of oil to brown finished product
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Let's Make It
Pound out chicken breasts to about 1/2 inch thickness, sprinkle on a few spices. With the smooth side down, place one slice of salami on top and 1 tablespoon Feta cheese on that. Roll up and secure with a tooth pick or metal skewer.
In 3 dishes place: the flour with more spice mixture in one, the eggs with about 1/4 cup water in the next, more spices, and bread crumbs in the third one. Heat the oil to about 375 degrees F on medium heat. Roll the stuffed chicken breasts in the flour to coat and hold the egg mixture. Then in the egg mixture to hold the bread crumbs.
Fry in the oil till golden brown. They can be kept warm in a 225 degree oven till serving time.