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    Chicken Arlette


    Source of Recipe


    Bon Appetit, March 1985

    List of Ingredients




    4 skinned, boned breast halves
    4 tablespoons butter, room temperature
    Salt
    Pepper freshly ground
    4 3/8 in thick slices mozzarella cheese
    1/4 cup all purpose flour
    1 egg beaten to blend
    2/3 cup dry breadcrumbs
    1/4 cup butter
    2 garlic cloves finely chopped
    1/2 cup dry white wine
    2 talespons chopped fresh parsley

    Recipe



    Preheat oven to 350¼F. Place 1 chicken breast between 2 sheets of waxed paper and pound to thickness of 1/4 inch. Spread 1 side with 1 teaspoon butter. Season with salt and pepper. Top with 1 slice cheese. Fold chicken over to enclose cheeze, tuck ends under and secure with toothpick.

    Roll in flour, dip in beaten egg and then roll in breadcrumbs. Transfer to 8 inch square baking dish, seam side down. Repeat with remaining chicken. Melt 1/4 cup butter with chopped garlic in small saucepan over low heat. Ad wine. Pour over chicken. Bake until brown, 35-40 minutes. Sprinkle with parsley and serve.

 

 

 

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