This is our family’s traditional New Year’s Eve dinner. Over the years, we’ve experimented with different methods for making these delicious little bundles. We’ve used toothpicks, and thread to keep them rolled up, and once I even tried cutting a cavity into the center of each piece of meat and sliding the ham and cheese inside. It all tastes good, but it’s a mess to make and to look at. Then my son, Richard, and his wife, Lindsey, developed this technique, and I couldn’t wait to try it! It works beautifully, and the results are not only stunning, they’re mouth-wateringly divine! Try it!
Thanks, Richard and Lindsey!
While the chicken is in the freezer, prepare a breading station as follows:
While they’re setting up, prepare your oil for a flash-frying procedure and preheat the oven to 425 degrees F.
While the chicken is baking, prepare the sauce.
- 2 large chicken breast halves at room temperature (about ½ pound each)
- 4 slices deli ham
- 4 ounces Swiss Cheese
- 1 egg
- ½ cup flour
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup crumbs (use panko, bread crumbs, or my *SECRET RECIPE)
- 1-2 cups vegetable or canola oil
- Plastic wrap
- 25 buttery crackers and 2 cups BBQ flavor potato chips processed together into crumbs
- 1 can cream of chicken soup (10.5 ounce)
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon fresh lemon juice
- Divide the cheese into 4 cubes or rectangles.
- Wrap a slice of ham around each cube of cheese.
- Place a chicken breast into plastic zipper bag, squeeze out the air, and seal the bag.
- Pound the chicken until it’s very thin, and more than twice its original size.
- Cut each piece of chicken in half.
- Tear 4 sheets of plastic into 15 inch lengths, and place a piece of chicken on each sheet.
- Place a ham bundle in the center of each piece of chicken.
- Pull up the corners of the plastic causing the chicken to cover the ham bundles. Wrap the plastic tightly around the chicken and ham.
- Place them in the freezer for 45 minutes.
- In a small bowl, mix the flour, salt, and pepper.
- In another bowl, beat the egg with a fork.
- Put the crumbs in a pie plate.
- When the chicken comes out of the freezer, dredge each piece in the flour mixture, roll in the egg wash, and coat with the crumbs.
- Place the coated chicken back in the freezer for 15 more minutes.
- Bring the oil to medium high heat in a 2 quart sauce pan.
- Flash fry the chicken, one piece at a time, for approximately one minute on per side, then place it on a rack to drip while you fry the others.
- Put the chicken in a 13 x 9 inch pan and bake at 425 degrees F for 25 minutes.
- Combine all ingredients in a small sauce pan, and whisk. Stirring constantly, heat until hot, but don’t boil. You may add more milk if a thinner consistency is desired.
- Serve immediately.