| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Chicken, Family & fr |
4 |
Servings |
INGREDIENTS
| 4 |
|
Skinless boneless chicken breasts |
|
|
Salt and pepper |
| 1 |
c |
Butter |
| 8 |
sl |
Mozzarella cheese |
| 2 |
tb |
Chopped parsley |
| 1/4 |
ts |
Sage |
| 1/4 |
ts |
Rosemary |
| 1/4 |
ts |
Thyme |
| 1/2 |
c |
Flour |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Dry bread crumbs |
| 3/4 |
c |
White wine |
INSTRUCTIONS
Turn the chicken breasts smooth side down and sprinkle up side with a
little salt and pepper. Dot each breast with about a te of butter. place a
slice of mozzarella cheese on each piece of chicken and rool up jellyroll
fashion. Secure well with wooden toothpicks. Melt the rest of the butter
and add the parsley, sage, rosemary and thyme. Roll the chicken rolls in
the flour, then in the beaten egg, then in the dry bread crums. place side
by side in a baking dish. pour melted butter and spices over the chicken.
Bake at 350 degrees for 30 minutes. Pour the wine over the chicken and
return to the 350 degree oven for 30 minutes.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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