| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
|
Entree |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast large boneless; skinless halves |
| 1/4 |
ts |
Salt |
| 1 |
pk |
(3-oz) cream cheese softened |
| 1 |
tb |
Parsley chopped |
| 1 |
tb |
Onion finely chopped |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Flour; all purpose |
| 1 |
|
Egg beaten |
| 1/2 |
c |
Corn flakes crushed |
|
|
Vegetable oil |
INSTRUCTIONS
Book: Customers' Cupboards Calendar
Preheat oven to 350°.
Place chicken breasts between sheets of waxed paper and with a wooden
mallet or rolling pin, flatten to 1/4 -inch thickness. Sprinkle with salt.
In a small bowl, mix cream cheese, parsley, onion and lemon juice until
blended. Spread about 2 tablespoons of the mixture on each breast. Roll up
starting with the narrowest end and tucking in any loose pieces. Coat rolls
with flour, dip in egg and roll in corn flakes.
In a 10-inch skillet over medium heat, brown chicken rolls, a few at a
time, in 1/4 inch oil. Place in a single layer in a baking dish. Bake for
20 minutes or until chicken is fork tender and juices run clear.
Posted to brand-name-recipes by Mapiggy <Mapiggy@aol.com> on Jan 24, 1998
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