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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chip Moody was a beloved News Anchor in Dallas/Ft. Worth and in Houston. He was also a very good friend and neighbor of my best friend's father. When my best friend and I were just venturing out on our own we cooked an elaborate dinner for her father and some guests. This was one of my mother's recipe's that we made for Chip Moody, he absolutely loved it. He has since passed away but I will never forget the pride we felt when he went on and on about the fabulous chicken and asked for the recipe. It is a great company worthy dish. Ingredients:
4 large boneless skinless chicken breasts (pounded to an even thickness between plastic, about 1/4 in thick) |
3/4 cup flour |
1 egg, beaten |
3/4 cup breadcrumbs |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
butter (for frying, it's okay) |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened |
1 tablespoon parsley |
1/2 cup chopped walnuts |
2 cups grated swiss cheese |
3 -4 cups cooked long grain and wild rice blend |
Directions:
1. Melt butter for frying in a large saute pan.
2. Salt and pepper chicken breasts.
3. Dust chicken breasts in flour, then egg and then bread crumbs.
4. Saute in butter until lightly browned.
5. Meanwhile, mix cream cheese with butter, parsley and walnuts.
6. Divide cream cheese mixture into 4 egg-shaped balls and roll in Swill cheese to coat them well.
7. Put cooked long grain and wild rice into a casserole dish.
8. Wrap each chicken breast around a cream cheese egg and place, seam side down, over rice.
9. You may secure with toothpicks but be sure to remove before serving.
10. Bake at 350 F for 15 to 20 minutes.
11. During the last 3 minutes, top with remaining Swiss cheese.
12. Serve hot.
13. May be made ahead and frozen.
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