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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A favorite aunt shared this special recipe with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my Let It Snow dinner party. -Lynne Peterson, Salt Lake City, Utah Ingredients:
1/4 cup butter, softened |
1 tablespoon grated onion |
1 tablespoon chopped fresh parsley |
1/2 teaspoon garlic powder |
1/2 teaspoon dried tarragon |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves |
1 egg |
1 tablespoon milk |
1 envelope (2-3/4 ounces) seasoned chicken coating mix |
Directions:
1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes. Yield: 6 servings.
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