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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Strips of Monterey Jack cheese tucked inside chicken make this entree extra special. Crushed Caesar croutons are a unique addition to the coating. Marlene Nutter, Thedford, Nebraska Ingredients:
4 ounces monterey jack cheese |
1/2 cup butter, softened |
1 teaspoon minced fresh parsley |
1 teaspoon dried oregano |
1/2 to 1 teaspoon dried marjoram |
8 boneless skinless chicken breast halves (6 ounces each) |
1/2 teaspoon seasoned salt |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs, beaten |
1-3/4 cups crushed caesar salad croutons |
1/2 cup white wine or chicken broth |
Directions:
1. Cut Monterey Jack cheese into eight 2-1/2-in. x 1-in. x 3/8-in. strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours.
2. Flatten chicken to 1/8-in. thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons.
3. Place seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Discard toothpick before serving. Yield: 8 servings.
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