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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A kind of hybrid of Chicken Kiev, and Parmigano I invented for my favorite nun, Sister Ruth Marie Nickerson when I worked at her hospital. A tad labor-intensive, but worth the effort. My Sweet-Patootie loves this as an anniversary dish, serve with buttered, parsley noodles and your favorite green veggie, a spinach salad, and any dry, white wine. If you want the real thing , e-mail me, the Zaar doesn't recognize my ingredients...this is closest Ingredients:
2 boneless skinless chicken breast halves |
1/2 lb real butter |
3 tablespoons herbes de provence |
6 ounces monterey jack cheese |
1/2 cup lemon juice |
1 cup dry white wine |
1 garlic clove, minced fine |
2 cups seasoned bread crumbs |
1/4 cup olive oil |
Directions:
1. Pound Chicken Breasts between 2 sheets of waxed paper till flat enough to roll up.
2. Melt butter, add Herbs, Lemon Juice, 1/2 of Wine, and Garlic, simmer till fragrant.
3. Use a pastry brush to generously coat inside of Chicken with the mixture.
4. Place 2 fingers of Monterrey Jack cheese inside of Breasts and roll with ends tucked in well.
5. Coat Chicken rolls with remaining Butter mix, then dredge with Bread Crumbs.
6. Refrigerate 1-4 Hours for best results.
7. Set oven for 350.
8. Heat Olive Oil in a heavy skillet.
9. Fry Chicken rolls till lightly brown, remove from skillet
10. Place in a shallow cassarole dish, add remaining Wine and bake for approximately 30 minutes, baste with additional butter-sauce or liquid as needed.
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