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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is one of the BEST chicken dinners I have ever had! Some of the measurements are a guesstimate. I usually buy the big tray of chicken breasts from the store. Most of the time I buy 2 of them because they freeze really well, but usually they never make it to the freezer. Ingredients:
6 -8 boneless skinless chicken breasts (fileted so you can stuff them and wrap them back up or you can pound them flat about a 1/4 in. thick) |
salt and pepper |
3/4 cup butter, melted |
1 teaspoon marjoram |
1 teaspoon thyme |
3/4 lb mozzarella cheese, thinly sliced (can use pre-shredded, however, it tends to fall out but it will work) |
1 egg, beaten with |
1 tablespoon water |
italian seasoned breadcrumbs (for dredging) |
1 cup white zinfandel wine |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Filet chicken breast or have the butcher do it at the grocery store; I do this and it saves a lot of time.
3. Add marjoram and thyme to melted butter.
4. Salt and pepper chicken breast.
5. Brush with melted butter mixture on both sides.
6. Place the mozzarella on chicken breast then roll up.
7. Dip roll in beaten egg/water mixture then in bread crumbs.
8. Place in a 9x13 pyrex dish (or whatever you have).
9. Repeat with remaining filets.
10. Pour remaining butter over the top of the chicken (sometimes I'll melt some more butter just to make sure all the chicken gets butter on it).
11. Bake in 375 degree Fahrenheit oven uncovered for 45 minutes.
12. After 45 minutes; remove from oven; pour 1 cup white zinfandel wine over entire chicken.
13. Return to hot oven for another 15 minutes, basting with the juices every 5 minutes or so.
14. Then you are done. The sauce it makes is wonderful so don't forget to ladle some over the chicken when you plate it up. I also recommend mashed potatoes to go with it and pour the sauce over those as well.
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