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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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from .au again Ingredients:
1 cup butter |
1/2 cup finely chopped mushroom |
2 garlic cloves, crushed |
2 tablespoons finely chopped parsley |
1 1/2 cups kraft* cheddar cheese, grated |
1/4 cup softened butter |
6 chicken fillets, lightly battened out |
flour |
55 g eggs, lightly beaten |
breadcrumbs, for coating |
oil |
Directions:
1. Melt butter and lightly saute mushrooms; cool slightly. Combine mushrooms, garlic, parsley and cheese with softened butter. Place 2 teaspoons of mixture into each fillet, roll up and secure with a toothpick.
2. Coat each fillet in flour, egg and breadcrumbs, chill. Heat oil and cook chicken until lightly browned.
3. Place in an overproof serving dish and cook in a pre-heated over at 180C for 15 - 20 minutes. Delicious served with baked jacket potatoes.
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