| 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 | t | Paprika |
| 1 1/2 | t | 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3242
Calories From Fat: 1595
Total Fat: 180.6g
Cholesterol: 1221.5mg
Sodium: 6766.7mg
Potassium: 2388.7mg
Carbohydrates: 181.6g
Fiber: 4.7g
Sugar: 7.5g
Protein: 219.6g