2 whole chicken breasts, skinned, boned, and cut in half
4 thin slices ham
4 thin slices liver sausage or liver pate
Water
Flour
1 egg, beaten
Fine dry bread crumbs
3 tablespoons butter
Madeira Sauce
1. Split chicken breast halves lengthwise, but not completely through. Open breast halves and pound until very thin.
2. Place a slice of ham, then a slice of liver sausage in center of each breast. Fold in half, enclosing the ham and liver sausage, moisten the edges with water, and press together.
3. Coat chicken breasts with flour, dip in beaten egg, and coat with bread crumbs.
4. Fry in butter in a skillet until golden brown on both sides. Serve with hot Madeira Sauce.
4 SERVINGS