| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
C, H, I, C, K |
8 |
Servings |
INGREDIENTS
| 4 |
|
Whole chicken breasts |
| 1 |
c |
Softened butter |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Chopped chives |
| 1 |
tb |
Chopped parsley |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Rosemary; crumbled |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Milk |
| 1 |
|
Egg |
| 1 |
c |
Dry bread crumbs |
INSTRUCTIONS
Preheat the oven to 400 degrees. Skin and bone breasts; cut in half.
Combine the butter, garlic, chives, parsley, salt, rosemary and pepper; mix
thoroughly. Place on wax paper; pat into an 8 inch long roll. Freeze until
firm. Place each chicken piece between 2 sheets of waxed paper; pound with
mallet until 1/4 inch thick. Divide butter mixture into 8 sections. Place 1
section on each chicken piece. Tuck in ends; roll up chicken tightly,
securing with toothpicks. Combine milk and egg. Dip pieces of chicken in
milk mixture. Place bread crumbs in bag. Shake chicken pieces individually
in bread crumbs. Place chicken in a single layer in shallow baking pan.
Bake 35-40 minutes.
Yield: 8 servings
Taken from "Main Line Classics," edited by Gwen Fields Gilmore, published
by The Junior Saturday Club, c. 1982.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997
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