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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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âThis recipe is the one most requested by my husband,â writes Beth Dauenhauer from Pueblo, Colorado. âI vary the herbs, using what's on hand-or fresh. Also, try with roasted potatoes, as cooking times and temperatures are compatible.â Ingredients:
1 tablespoon butter, softened |
1/4 teaspoon each dried thyme, parsley flakes and rosemary, crushed |
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 egg white |
1/2 cup soft bread crumbs |
1 tablespoon grated parmesan cheese |
1/4 teaspoon paprika |
2 boneless skinless chicken breast halves (4 ounces each) |
Directions:
1. Combine the butter, thyme, parsley and rosemary; shape into two cubes. Cover and freeze until firm, about 10 minutes.
2. Meanwhile, in a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, lightly whisk egg white. In a third bowl, combine the bread crumbs, Parmesan cheese and paprika.
3. Flatten chicken to 1/4-in. thickness. Place a butter cube on the center of each. Roll up and tuck in ends; secure with toothpicks. Coat chicken with flour mixture, dip in egg white, then roll in crumb mixture.
4. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks. Yield: 2 servings.
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