| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
|
|
**Heart4Hom@aol.com** |
| 1 |
tb |
Dried parsley; flakes |
| 1 |
tb |
Chives, freeze-dried |
| 1/2 |
ts |
Garlic powder |
| 2 |
lb |
Boneless skinless chicken breasts |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 3 |
tb |
Butter; in 6 equal slices |
| 1 |
tb |
Seasoned bread crumbs; divided |
| 1/8 |
ts |
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:
“The Bible: More up-to-date than tomorrow’s newspaper”