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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a dish to take to a sick friend or neighbor. It is my version of chicken soup handed down from my mother, Annie. It freezes well. Thaw completely before cooking. It can be served hot, as a dinner entree, or sliced when cooled and served as a luncheon dish. It's also great to take on picnics. Pair with Gallo® Family Vineyards Pinot Grigio. Ingredients:
1 cup butter, melted |
1 garlic clove, minced |
3/4 cup seasoned bread crumbs |
1/2 cup grated parmesan cheese |
3 tablespoons minced fresh parsley |
8 boneless skinless chicken breast halves (4 ounces each) |
sauce: |
1/2 cup mayonnaise |
1 teaspoon dijon mustard |
lemon juice to taste |
Directions:
1. In a shallow dish, combine butter and garlic. In another a shallow dish, combine bread crumbs, cheese and parsley. Dip chicken in butter, then coat evenly with crumb mixture.
2. Roll up chicken and place seam side down in a 13-in. x 9-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.
3. Meanwhile, combine sauce ingredients. Cover and refrigerate until serving. Serve chicken with a dollop of sauce. Yield: 8 servings.
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