| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| softened | ||
| 2 | T | Chopped green onion |
| 1 | T | Minced fresh garlic |
| 1/4 | t | Salt |
| 1 | pn | Cracked pepper |
| 4 | Whole boneless, skinless | |
| breasts | ||
| 1/4 | c | Butter or margarine |
| 2/3 | c | Crushed buttery crackers |
| 1/4 | c | Chopped fresh parsley |
| 1/4 | t | Salt |
| 1/4 | t | Thyme leaves |
| 1 | pn | Cracked pepper |
INSTRUCTIONS
From: LD Goss <ldgoss@METRONET.COM> Date: Wed, 17 Jul 1996 10:19:45 -0500 Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4". Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; secure with wooden picks. In 9" square pan, melt 1/4 cup butter in oven. Combine remaining chicken ingredients. Dip rolled chicken in melted butter, then coat with crumb mixture. Bake 55-65 minutes or until fork tender. Remove wodden picks before serving. Source: Land O Lakes Treasury of Country Recipes Carolyn Shaw's Collection 11-1-94 EAT-L Digest 16 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 230
Total Fat: 26g
Cholesterol: 105.3mg
Sodium: 448.8mg
Potassium: 267.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 27.2g