Chicken Breasts with Cheese and Herbs
Source of Recipe
Aunt Saunny
4 whole chicken breasts, skinned and boned
or use 8 skinless, boneless chicken breast halves
Seasoned Salt
1/2 cup butter
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp chopped fresh parsley
1/4 lb. Monterrey Jack Cheese
1 cup flour
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup dry white wine
Halve and bone breasts. Remove skin. Place each piece between two
pieces plastic wrap and pound with wooden mallet or rolling pin to
1/4 inch thickness. Sprinkle with seasoned salt. Soften butter and
whip until fluffy; stir in oregano, marjoram, and parsley. Cut
cheese lengthwise into 8 pieces and spread each piece with herb
butter, using about ½ of the herb butter mixture. Place a stick of
cheese on each cutlet and roll, tucking in ends to seal tightly. Use
toothpicks if necessary. Coat rolls with flour, dip in egg, then
roll in bread crumbs. Place in flat baking dish and bake uncovered
on 350 degrees F for 20 minutes. Meanwhile, melt remaining butter
mixture, stir in wine and pour over chicken. Continue baking,
basting occasionally, for about 15 minutes longer or until chicken
is golden brown and tender. Serve, spooning sauce over top. Serves 4
to 8 depending on how hungry your guests are. You can double all
ingredients to serve more guests.
Chicken rolls can be prepared in advance and refrigerated. When
ready to prepare remove chicken from refrigerator, roll in flour,
dip in egg, and coat with bread crumbs, then bake. If chicken is
very cold you may have to bake a bit longer.
4 whole chicken breasts, skinned and boned
or use 8 skinless, boneless chicken breast halves
Seasoned Salt
1/2 cup butter
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp chopped fresh parsley
1/4 lb. Monterrey Jack Cheese
1 cup flour
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup dry white wine
Halve and bone breasts. Remove skin. Place each piece between two
pieces plastic wrap and pound with wooden mallet or rolling pin to
1/4 inch thickness. Sprinkle with seasoned salt. Soften butter and
whip until fluffy; stir in oregano, marjoram, and parsley. Cut
cheese lengthwise into 8 pieces and spread each piece with herb
butter, using about ½ of the herb butter mixture. Place a stick of
cheese on each cutlet and roll, tucking in ends to seal tightly. Use
toothpicks if necessary. Coat rolls with flour, dip in egg, then
roll in bread crumbs. Place in flat baking dish and bake uncovered
on 350 degrees F for 20 minutes. Meanwhile, melt remaining butter
mixture, stir in wine and pour over chicken. Continue baking,
basting occasionally, for about 15 minutes longer or until chicken
is golden brown and tender. Serve, spooning sauce over top. Serves 4
to 8 depending on how hungry your guests are. You can double all
ingredients to serve more guests.
Chicken rolls can be prepared in advance and refrigerated. When
ready to prepare remove chicken from refrigerator, roll in flour,
dip in egg, and coat with bread crumbs, then bake. If chicken is
very cold you may have to bake a bit longer.
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