Preparation:
Cut chicken breast in half Pound to about 1/4 inch thickness. Place wedges of Holland cheese on each half breast, roll and tuck in edges so cheese is completely enclosed. Secure with a skewer or toothpick. Coat with flour then dip into beaten eggs. Roll in bead crumbs, completely coating chicken roll. Allow chicken roll to dry 10-15 minutes. Fry in hot oil 3250 F until golden brown, about 10 minutes. Prep Time: 30 minutes Cook Time: 10 minutes |
