 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 1 |
|
Ingredients:
1 boneless skinless chicken breast half |
salt and pepper, to taste |
1/2 teaspoon fresh parsley, finely chopped |
1/8 teaspoon dried tarragon |
1 ounce monterey jack cheese or 1 ounce cheddar cheese (cut into a 2 1/2x2 1/2 stick) |
2 tablespoons all-purpose flour |
1 large egg, lightly beaten |
2 tablespoons dry breadcrumbs |
2 teaspoons butter or 2 teaspoons margarine |
2 teaspoons canola oil |
Directions:
1. Pound chicken to a 1/4 thickness between two sheets of wax paper, using a meat mallet or rolling pin.
2. Season one side with salt& pepper to taste, and sprinkle with parsley and tarragon.
3. Place cheese stick in the center and fold the chicken around (you may need some toothpicks to keep it rolled up).
4. Coat chicken with flour, then dip into the beaten egg.
5. Next, dip egg soaked chicken into the breadcrumbs to coat.
6. Place seam side down on a plate and chill 30 minutes.
7. In a skillet, heat oil and butter until melted and saute chicken until golden brown on all sides.
8. Place in small baking dish and bake, uncovered, in a preheated 375 F oven for 15 minutes or until the chicken is fully cooked and the juices run clear.
9. Remove toothpicks before serving.
|
|