Chicken With Fines Herbes |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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One of my college roommates used to make this dish. Fines herbes contains thyme, oregano, sage, rosemary, marjoram, and basil. I'm not sure why this recipe calls for additional oregano & marjoram. Serve with hot buttered noodles. Ingredients:
4 large chicken breasts, skinned, halved, and boned |
1/4 cup butter, softened |
1 tablespoon fresh parsley, chopped |
1/4 teaspoon fines herbes |
1/4 teaspoon dried oregano, crushed |
1/4 teaspoon dried marjoram, crushed |
2 ounces monterey jack cheese, cut into eight strips |
1 egg, beaten |
1 tablespoon water |
1/2 teaspoon vegetable oil |
1/4 cup all-purpose flour |
1/2 cup dry breadcrumbs, fine |
1/4 cup dry white wine |
minced fresh parsley |
Directions:
1. Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8 thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350°F.
2. Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
3. Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
4. Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.
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