| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breast halves; (about 1 pound) |
| 1 |
c |
Fresh white breadcrumbs |
| 1/3 |
c |
Grated Romano cheese |
| 1 1/2 |
ts |
Paprika |
| 1 1/2 |
ts |
Dried thyme; crumbled |
| 4 |
oz |
Muenster cheese; cut into |
|
|
; 1/2×4-inch-long |
|
|
; sticks |
|
|
Olive oil |
INSTRUCTIONS
Preheat oven to 400F. Lightly grease small baking sheet.
Place chicken breasts between sheets of waxed paper and pound to
1/4-inch thickness, using mallet or rolling pin. Season chicken with
salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in
shallow dish. Place 1 cheese stick at short end of each chicken
breast. Roll up chicken, enclosing cheese. Trim cheese even with ends
of chicken if necessary. Brush chicken rolls with olive oil. Dip into
breadcrumb mixture, pressing crumbs to adhere. Arrange chicken rolls
seam side down on prepared baking sheet. (Can be prepared 8 hours
ahead. Cover and refrigerate.)
Bake chicken until cooked through and coating is crisp, about 15
minutes.
Serves 4.
Bon Appetit April 1993
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