| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| **Heart4Hom@aol.com** | ||
| 1 | T | Dried parsley, flakes |
| 1 | T | Chives, freeze-dried |
| 1/2 | t | Garlic powder |
| 2 | lb | Boneless skinless chicken |
| breasts | ||
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 3 | T | Butter, in 6 equal slices |
| 1 | T | Seasoned bread crumbs |
| divided | ||
| 1/8 | t | Paprika |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a small bowl, combine the parsely, chives, and garlic powder; set aside. Between 2 pieces of waxed paper, gently pound the chicken to 1/4-inch thickness with a mallet or rolling pin. Sprinkle both sides of each breast lightly with salt and pepper, then sprinkle 1 teaspoon of the parsely mixture on one side of each chicken piece. Place a slice of butter in the center of each piece of chicken and roll tightly, tucking in the sides as you roll. Place the rolls seam side down in a medium-sized muffin tins that have been coated with nonstick vegetable spray; sprinkle 1/2 teaspoon of the seasoned bread crumbs and some paprika over each roll. Bake for 25-30 minutes or until no pink remains and the juices run clear. Serve immediately. Yield: 6 servings Posted to EAT-L Digest 03 Sep 96 Date: Wed, 4 Sep 1996 13:04:20 -0500 From: LD Goss <ldgoss@METRONET.COM>
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