| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
tb |
Grated onion |
| 1 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Dried tarragon |
| 1/4 |
ts |
Pepper |
| 6 |
|
Boneless; skinless chicken breast halves |
| 1 |
|
Egg |
| 1 |
tb |
Milk |
| 1 |
|
Envelope; (2 3/4 oz.) seasoned chicken coating mix |
INSTRUCTIONS
Notes: By Nicholas J. Young, Tamaqua. The Times News, PA
1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper.
2. Shape mixture into 6 pencil-thin strips about 2 inches long and place on
waxed paper. Freeze until firm, about 30 minutes.
3. Flatten each chicken breast to 1/4 inch. Place 1 butter strip in the
center of each chicken breast. Fold long sides over butter; fold ends up
and secure with a toothpick.
4. In a bowl, beat egg and milk; place coating mix in another bowl. Dip
chicken, then roll in coating mix.
5. Place chicken, seam side down, in a greased 13x9x2 baking pan. Bake,
uncovered, at 425 for 35-40 minutes or until the chicken is no longer pink
and juices run clear. Yield: 6 servings.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 7, 1998
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