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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 6 |
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My favorite meal features these golden crumb-coated chicken rolls with a savory chive filling. They have a lovely orange flavor without being overwhelming. Serve them with rice or potatoes for Sunday dinner or a party. Arlene Butler, Ogden, Utah Ingredients:
1/2 cup butter, softened |
2 tablespoons minced chives |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon pepper |
6 boneless skinless chicken breast halves (6 ounces each) |
1/4 cup king arthur unbleached all-purpose flour |
1 egg |
1/4 cup orange juice |
1 cup dry bread crumbs |
1/2 teaspoon grated orange peel |
Directions:
1. In a large bowl, combine the butter, chives, parsley, salt and pepper. Shape into a 6-in. x 2-in. rectangle; place on waxed paper. Freeze until firm, about 30 minutes.
2. Flatten chicken to 1/4-in. thickness. Cut butter mixture into six strips; place one strip in the center of each chicken breast half. Roll up and tuck in ends; secure with a toothpick.
3. Place the flour in a shallow bowl. In another bowl, beat egg and orange juice. In a third bowl, combine bread crumbs and orange peel. Coat chicken with flour, dip in egg mixture, then roll in crumb mixture. Place seam side down in a greased 13-in. x 9-in. baking dish.
4. Bake, uncovered, at 375° for 35-40 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 6 servings.
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