| 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.
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