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Basil Stuffed Chicken Breasts




Source of Recipe


Elaine


List of Ingredients




Basil Stuffed Chicken Breasts

6 boneless, skinless chicken breast halves
1/2 cup light cream cheese
4 or 5 chopped scallions
14 to 16 fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/3 cup flour
2 eggs beaten with 2 teaspoons water
1/2 cup dried bread crumbs
1/2 cup freshly grated parmesan cheese
2 tablespoons melted butter



Recipe



Heat oven to 350 degrees. Place each chicken breast in a plastic bag or between sheets of waxed paper and pound with a mallet or the edge of a saucepan until just 1/8 inch thick. Roll each with a rolling pint to flatten. Spread 1 rounded tablespoon cream cheese down center of each piece. Sprinkle with chopped scallions and arrange basil leaves over top of each. Roll up tucking sides in.

In a shallow pan, combine salt, pepper, paprika and flour. Pour beaten egg mixture into a second pan. In a third shallow pan, combine crumbs and grated cheese. Dip rolled up breasts first in flour mixture, then beaten eggs and finish with a good coating of crumb mixture. Place chicken on a greased baking sheet in a single layer and drizzle melted butter over. Bake 20 to 25 minutes or until juices run clear.