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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My 16 year old wanted chicken for dinner. All I had was defrosted chicken breasts and some herbs. Haven't made this in years and forgot how much people really enjoy this. If a dieter, there are butters to help you cut back on the fat and calories. Ingredients:
4 boneless chicken breast halves |
4 tablespoons butter, softened |
2 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh chives |
1/4 teaspoon white pepper, or fresh ground black pepper |
1/2 teaspoon salt |
1/4 cup flour |
1 egg, beaten with 2 teaspoons water |
3/4 cup fine dry bread crumbs |
buttered egg noodles |
Directions:
1. Blend the softened butter with parsley, chives, pepper, and salt. Divide into 4 portions and chill until firm.
2. Flatten each chicken breast half to about 1/4-inch or thinner thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the center of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip into beaten egg and water. Roll in bread crumbs; make a good coating. Place in the freezer for 30 minutes then place in lightly greased baking dish. Cover and bake at 350* oven for 40 minutes. Uncover and bake 10 minutes longer. Always temp test chicken with an instant read.
3. Serves 4.
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