Lucy’s Chicken Rollups With Garlic Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Developed as alternative to chicken & dried beef with mushroom soup,cream cheese and sour cream sauce for wife. If you can get butcher to run chicken breast through meat tenderizer one time, very easy to roll up. Ingredients:
4 boneless skinless chicken breasts |
8 ounces dried beef |
8 ounces mozzarella cheese |
1/2 cup butter, melted |
1 dash garlic salt |
2 tablespoons chopped parsley |
1 tablespoon italian seasoning |
1 cup panko breadcrumbs |
1 cup parmesan cheese, grated |
1 cup chicken broth |
1 cup cream |
2 tablespoons butter (reserved from rollups) |
2 tablespoons flour |
2 garlic cloves, minced |
3 tablespoons chopped parsley |
Directions:
1. Preheat oven to 350 degrees.
2. Pound chicken breasts flat.
3. Lay flat and cover with 2 layers deep of dried beef.
4. Slice Mozzarella cheese into 3” sticks.
5. Roll chicken around cheese & dried beef in jellyroll fashion.
6. Tuck in sides and if needed hold together with toothpicks.
7. Melt butter.
8. Combine panko, parsley, Italian seasoning & parmesan cheese.
9. Dip chicken in melted butter, then in breadcrumb combination.
10. Reserve unused butter for sauce.
11. Place seam side down in baking dish.
12. Bake covered for 30 minutes.
13. Uncover and bake for additional 15 minutes more or until browned.
14. Put melted butter and garlic in saucepan over medium heat.
15. Saute until fragrant, two to three minutes.
16. Add flour and whisk to combine into a roux.
17. Cook until the roux starts to turn color.
18. Mix the broth and milk, and add to the roux, whisking to combine.
19. Bring to a boil, and simmer while whisking until thickened.
20. Pour over rollups & garnish with chopped parsley.
|
|