Ingredients: |
Ingredients: 1 T. chopped green onion
1 T. snipped fresh parsley
1 clove garlic, minced
1/2 stick of butter, chilled
1 egg, beaten
1 T. water
1/4 c. all-purpose flour
1/2 c. fine dry bread crumbs
4 skinless, boneless chicken breasts
salt and black pepper
1 T. butter
1 T. cooking oil
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Directions: |
Directions:Oven: 400° ~ Yield: 4 servings
In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four (2-1/2 x 1/2-inch) sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle about 1/8-inch thick. Remove plastic wrap. Sprinkle chicken with salt, pepper and one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Secure with tooth picks. Repeat with remaining chicken. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2 qt. rectangular baking dish. Cover and chill for 1 to 24 hours. In a large skillet, melt the 1 T. butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, for 15 to 18 minutes or until chicken is no longer pink (170º). Spoon any drippings over rolls. |
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