4 oz. Monterey Jack cheese, 1/2 cup butter (softened), 1 T. minced fresh parsley, 1 t. dried oregano, 1/2 - 1 t. dried marjoram, 8 boneless skinless chicken breast halves (about 3 pounds), 1/2 t. seasoned salt, 1/2 cup flour, 2 eggs (beaten), 1-3/4 crushed Caesar salad croutons, 1/2 cup white wine or chicken broth.
Cut Monterey Jack cheese into eight 2-1/4" x 1" x 3/8" strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 t. over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours.
Flatten chicken to 1/8" thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all side with flour. Dip in eggs, then coat with croutons.
Place seam side down in a greased 13" x 9" x 2" baking dish. Bake, uncovered at 350 degrees for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20 - 25 minutes longer or until chicken juices run clear. Discard toothpicks before serving. Yield: 8 servings.
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