Pound chicken until thin with a mallot. Place a slice of ham and swiss on each piece. Drizzle white wine on top. Sprinkle with salt, pepper and garlic powder. Roll the chicken around each and secure with a toothpick.
Refrigerate 30 minutes. Dip the rolled chicken into the eggs, then into the bread crumbs, then eggs again, and bread crumbs again.
Place seam side down in a baking dish and bake at 350? F for 40-45 minutes --or-- fry in a skillet until crispy on all sides (about 15 minutes).
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|Serving Size: 1 Serving (380g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 227 (31%)|
|Amt Per Serving||% DV|
|Total Fat 25.2g||34 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 348.8mg||107 %|
|Sodium 748.2mg||26 %|
|Potassium 835.6mg||22 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 39.9g|
|Protein 75.9g||108 %|
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Calories per serving: 721
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