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Ingredients:
¼ cup butter or
margarine, at room temperature
2 tablespoons minced parsley
2 tablespoons minced fresh chives or green onion tops
1 clove garlic, minced
1/8 teaspoon black pepper
4 skinned and boned chicken breast halves (about 5
ounces each)
¼ cup all-purpose flour
¼ teaspoon salt
2 large egg whites
2 tablespoons water
½ cup fine dry bread crumbs
1 tablespoon butter or margarine
Direction:
In a small bowl, combine the ¼ cup butter, parsley,
chives, garlic, and pepper. Cover and chill in the
freezer for 20 to 30 minutes or until butter is firm.
Meanwhile, rinse chicken; drain and pat dry. Pound both
sides of chicken breast with side of meat mallet or
bottom of small heavy skillet until breast are 1/8 inch
thick. Spoon some of the butter mixture onto each
chicken breast. Roll chicken breast up to encase butter
mixture; secure with wooden toothpicks.
On a sheet of wax paper, combine flour and salt. In a
small bowl whisk together the eggs whites and water.
Place bread crumbs on a sheet of wax paper. Coat chicken
rolls with the flour mixture, then dip in the egg white
mixture and coat with the bread crumbs. Wrap rolls in
plastic wrap and refrigerate for 1 to 24 hours. Preheat
the oven to 400 degrees. In 10-inch nonstick skillet,
melt the 1-tablespoon butter over moderately high heat.
Brown chicken rolls in hot butter for 5 minutes or until
golden, turning occasionally. Transfer chicken
rolls to a lightly greased 8” x 8” x 2” baking
dish. Bake for 15 minutes or until chicken is cooked
through. Serve with rice pilaf. Makes 4 servings.
*** For
Details about Ingredients , check your nearest American
Store
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