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Chicken Arlette




Source of Recipe


Bon Appetit, March 1985


Recipe Introduction


Fresh cooked spinach can be added to this stuffed chicken breast for a florentine effect.


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 350. 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 eg 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.