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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 piece(s) skinless boneless chicken |
1/2 cup(s) fine breadcrums |
1/2 cup(s) grated parmesan cheese |
1 1/2 teaspoon(s) oregano leaves |
1/2 teaspoon(s) garlic salt |
1/4 teaspoon(s) pepper |
4 tablespoon(s) butter, softened |
1 tablespoon(s) chopped parsley (can use dry but best fresh |
4 ounce(s) jack cheese cut into 8 strips (each 1/2 inch thick and 1 1/2 inches long |
5 tablespoon(s) butter, melted |
Directions:
1. Flatten chicken to about 1/4 inch think.
2. In a rimmed pie plate, combine breadcrumbs, Parm cheese, 1 t. oregano, garlic salt and pepper; set aside. in a small bowl, stir together the 4 T soft butter, parsley and remaining oregano.
3. Spread about 1/2 T butter mixture across each breast about an inch from lower edge; lay a 2 strips of cheese over butter. Fold lower edge of breast over filling, then fold in sides and roll up to enclose. Secure with toothpick.
4. Dip each bundle into melted butter and drain briefly; then roll in breadcrumb mixture until evenly coated. Place bundles, seam side down, without touching, in a 9 by 13 baking dish. Drizzle pieces with remaining butter. Cover and refrigerate for at least 4 hours or up to 24. (I have never done that).
5. BAke, uncovered, in a preheated 425 oven for 20 minutes or until chicken is no longer pink when lightly slashed. Makes 4-8 servings.
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