| 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>
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”