CHICKEN BREASTS GENEVA
Yield: 4 servings
4 tb Butter or margarine (1/2 4 sl Boiled ham, cut into thin
1/4 c Vegetable oil 1/2 ts Salt
1 Stalk celery, cut into thin 1/4 ts Black pepper
-strips (2-inch-long) 1/4 c All-purpose flour
2 sm Carrots, peeled, cut into 4 Whole chicken breasts (4
-thin strips -halves)
1 md Yellow onion, finely chopped 4 Thin slices Swiss cheese
Preheat the broiler. Skin and bone the chicken breasts. Melt 2
tablespoons of the butter and 2 tablespoons of the oil in a heavy skillet
over medium heat. Add the celery, carrots, onion and ham. reduce the heat
and cook, covered, for 10 minutes, stirring occasionally. The vegetables
should not brown. Blend the salt, pepper and flour in a small bowl.
Remove the vegetables to a plate and keep warm. In the same skillet, heat
the remaining butter and oil over medium-high heat. Dredge the chicken
breasts in the flour mixture and shake off any excess. Place the meat in
the skillet and cook for about 3 minutes on each side to brown. Reduce the
heat to medium if necessary, to prevent burning.
Arrange the chicken pieces in a foil-lined 15-by 10-by 1-inch baking pan.
Divide the vegetable mixture evenly and top each piece of chicken. Place a
slice of cheese on top of the vegetables. Broil just until the cheese
melts. Do not let the cheese burn.
Makes 4 servings of 500 calories each.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: