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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Being single, I by chicken when it's on sale and freeze the breasts individually. Then I can use them one at a time for delicious recipes like this.Melanie DuLac, Northboro, Massachusetts Ingredients:
1 boneless skinless chicken breast halves (4 ounces) |
dash salt and pepper |
1/2 teaspoon chopped fresh parsley |
1/8 teaspoon dried tarragon |
1 ounce monterey jack or cheddar cheese (cut into a 2-1/2- x 1/2-inch stick) |
2 tablespoons king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
2 tablespoons seasoned or plain dry bread crumbs |
1 tablespoon butter |
1 tablespoon canola oil |
Directions:
1. Flatten chicken to 1/4-in. thickness. Season the inside with the salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it.
2. Place flour in a small shallow bowl. Place egg in another shallow bowl. Place bread crumbs in a third shallow bowl. Roll chicken in flour; dip into egg, then roll in crumbs. Cover and refrigerate for 30 minutes.
3. In a small skillet, saute chicken in butter and oil until golden brown. Place in a small shallow baking dish. Bake, uncovered, at 375° for 15 minutes or until a meat thermometer reaches 170°. Yield: 1 serving.
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