| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 1 | Servings | |
INGREDIENTS
| 1 | Boneless skinless chicken breast half | |
| 1 | ds | Salt & pepper |
| 1/2 | ts | Chopped fresh parsley |
| 1/8 | ts | Dried tarragon |
| 1 | oz | Monterey Jack or cheddar cheese (cut into a 2 1/2 x 1/2 inch stick) |
| 2 | tb | All-purpose flour |
| 1 | Egg; beaten | |
| 2 | tb | Seasoned or plain dry bread crumbs |
| 1 | tb | Butter or margarine |
| 1 | tb | Cooking oil |
INSTRUCTIONS
From: Pam and KerryAnn Cobb <priss@AMARANTH.COM> Date: Sun, 14 Jul 1996 16:16:13 -0500 Pound chicken to 1/4 inch thickness. Season the inside with salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in crumbs. Place chicken, seam side down, on a plate; refrigerate for 30 minutes. In a skillet saute chicken in butter and oil until golden. Place in a small shallow baking dish. Bake, uncovered, at 375 for 15 minutes or until juices run clear. EAT-L Digest 13 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The church is prayer-conditioned.”