| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Boneless skinless chicken breast halves | |
| 1/3 | c | Seasoned bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
| 1 | ts | Dried oregano; divided |
| Freshly ground black pepper; to taste | ||
| 2 | tb | Butter or margarine; softened |
| 1 | tb | Parsley; finely chopped |
| 1 | Egg; beaten with | |
| 1 | tb | Water |
| 3 | oz | Low-fat jack cheese |
INSTRUCTIONS
1. Place breast halves, one at a time, between 2 sheets of plastic wrap. With the flat side of a mallet or with a small heavy frying pan, gently pound breasts until each is about 1/4-inch thick. Set aside. 2. Combine bread crumbs, Parmesan, 1/2 teaspoon oregano and a little freshly ground black pepper. Spread on a plate and set aside. 3. Mash together the softened butter, parsley and 1/2 teaspoon oregano; set aside. Whisk egg with water, pour onto a plate and set aside. 4. Cut the cheese into 6 sticks measuring about 1/2 inch-by-2 inches. Set aside. 5. Spread a little of the seasoned butter on each breast. Lay a piece of jack cheese, fold in sides and roll up to enclose filling. 6. Roll each bundle in egg mixture, then in bread-crumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9-by-13-inch baking dish that has been sprayed with nonstick spray. (If you can refrigerate 1 hour, this will help the coating adhere.) 7. Bake, uncovered, in a preheated 425-degree oven about 20 to 25 minutes, or until no longer pink in the center. >From "Sunset New Easy Basics Cookbook," edited by Jerry Anne DiVecchio. Note: I used pepper jack instead of lowfat jack cheese - delicious! Also, fresh parsley definitely 'made' the dish. Recipe by: Seattle Times, 5/28/97 Posted to MC-Recipe Digest V1 #869 by MsRooby <msrooby@blarg.net> on Oct 26, 1997
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