Chicken Rondele
Source of Recipe
My niece Kelly
List of Ingredients
-2lbs chicken cutlets
-2 pkgs Rondele-found in Dairy Dept. (garlic and herb flavor)
-2 eggs, whisked with a little milk
-2 sticks butter or margarine, melted(note- I use one stick)
-garlic powder to taste
-seasoned breadcrumbs
Recipe
-If you use chicken breasts, pound them between two pieces of waxed paper.
-They should be about 1/4" thick so you can roll them.
-If using breasts, cut in half lengthwise.
-If the cutlets are large, do the same.
-Wash and pat dry.
-Lay cutlets on counter and spread cheese on each one.
-Don't worry about any cheese coming out.
-That's OK.
-Roll the cutlets up, starting at the short ends.
-Dip into the egg with milk and then into the flavored breadcrumbs.
-Take the melted marg/butter sprinkled with garlic powder and drizzle over the top of the chicken to moisten.
-I always use more than 2 sticks because I love when the cheese oozes into the butter while baking and it makes a great sauce!
-Bake in 350 degree oven for about 45 mins- you will notice the top is a golden brown!
-This is so good and it's also elegant looking.
-It looks like you really worked hard on it, but it is an easy recipe.
Rondele Copycat:
-1 12-ounce tub Philadelphia whipped cream cheese
-1 1/2 teaspoons finely minced fresh garlic
-3/4 teaspoon Italian seasoning
-1/4 teaspoon plus 1/8 teaspoon salt
-1/8 teaspoon onion powder
Instructions:
-Gently stir garlic, Italian seasoning, salt, and onion powder into whipped cream cheese.
-Store the spread in your fridge for at least a couple hours.
-Overnight is even better.
-Stir once more before serving.
**Makes 12 ounces.
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