1 lb boneless skinless chicken breast cutlets (the thinner the better), in 8 pieces
1 package sliced Swiss cheese
1 can condensed cream of mushroom soup
1/2 cup milk (approx.)
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Let's Make It
Cut the ham into halves, cut the cheese into quarters or 2" square pieces. Place the bread crumbs in a bowl to the side. Crack the egg into another bowl and beat till mixed (no visible definition between yolk and white).
Lay out chicken cutlets on cutting board. Place enough ham slices on each to completely cover the chicken. Place a layer of cheese on each. Roll each as if making a wrap, secure with toothpicks if desired. Dip in egg to coat all sides and ends, then immediately into breadcrumbs to coat. Place on nonstick cooking tray in 350 degrees F oven for 35 minutes or until juices run clear.
While in oven, place contents of 1 can cream of mushroom soup in small saucepan. Beat with wire whisk to smooth. Add a dash of milk and continue stirring with whisk while heating. Add milk in small amounts until you reach the desired thickness for the sauce. When the chicken wraps are cooked through, plate them (scrape up the oozed out cheese) and top with the cream of mushroom sauce.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.