Rolled Herb Chicken

6 chicken breasts
salt and pepper to taste
6 Tbsp. butter
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. dried marjoram
1 cup shredded mozzarella cheese
2 eggs
1/2 cup flour
1 cup bread crumbs
1/2 cup dry white wine

Preheat oven to 350.  Pound chicken to 1/8 inch thickness.  Sprinkle each breast with salt and pepper.  Sprinkle with cheese, then roll up and secure with toothpicks.  Beat eggs in a shallow dish; place bread crumbs and flour in separate shallow dishes.  Coat chicken rolls with flour, then dip in eggs and roll in bread crumbs; place in a 9x13 baking dish.  Melt butter with herbs and pour over chicken rolls.  Cover with foil and bake for 20 minutes.  Pour wine over chicken rolls; uncover and bake another 20 minutes or until chicken is done.  Makes 6 servings.


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