| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine; softened |
| 2 |
tb |
Chopped green onion |
| 1 |
tb |
Minced fresh garlic |
| 1/4 |
ts |
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 |
ts |
Salt |
| 1/4 |
ts |
Thyme leaves |
| 1 |
pn |
Cracked pepper |
INSTRUCTIONS
CHICKEN
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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