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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From A Peak at the Springs Cookbook by the Junior League of Colorado Springs. I make several changes when I make this. I don't use flour or butter. I mix the spices in with the bread crumbs, and dip the chicken in either egg beaters or milk before the bread crumbs. Ingredients:
8 ounces monterey jack cheese |
6 chicken breasts, cutlets |
1/3-1/2 cup all-purpose flour |
2 eggs, beaten |
1 cup plain breadcrumbs |
1/2 cup melted butter |
2 tablespoons minced parsley |
1/2-1 tablespoon dried marjoram |
1/2 teaspoon dried thyme |
1/2 cup white wine |
Directions:
1. Pre-heat oven to 350 degrees.
2. Cut the cheese into six slices, or you can make them smaller depending on the size of the chicken.
3. Place the chicken between two sheets of waxed paper and pound with a meat mallet until thin.
4. Wrap each chicken cutlet around a slice of cheese.
5. Dredge in flour.
6. Dip in eggs and then roll in bread crumbs.
7. Arrange in a 2-quart baking dish.
8. Combine the butter, parsley marjoram and thyme in a small bowl and mix well. Pour over chicken.
9. Bake at 350 for 20 minutes.
10. Pour the wine over the chicken and bake for another 15 minutes or until cooked through.
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