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CHICKEN BREASTS WITH CHEESE AND HERBS

Category:    Chicken, Cheese
Yield: 8 servings
 
      8    Chicken Breasts (halves)          1/2 c  Flour
    1/4 lb Monterey Jack Cheese              1/2 ts Fresh parsley, chopped fine
    1/2 ts Oregano                             2    Eggs, beaten
    1/2 c  White Wine                        1/2 c  Butter
    1/2 ts Marjoram                            1 c  Dry bread crumbs
 
  Servings:  8
  
  This is one of my best recipes.  It can be made a day ahead of time. Then
  when you have your guests in you will be free to be with them. DO NOT
  OVERCOOK THIS RECIPE!
  
  Remove bones and skin from chicken.  Place each piece between 2 pieces of
  plastic wrap and pound with wooden mallet to flatten into cutlets about 1/8
  inch thick.  Whip butter until foamy add oregano, marjoram and parsley. Cut
  cheese into 8 pieces. Spread herb butter mixture on cheese (using about
  half of butter mixture.) Place a piece of cheese on each cutlet and roll up
  as for jelly roll tucking in ends to seal tightly. Coat rolls with flour;
  dip in egg then woll in bread crumbe.  Place in flat baking dish and bake,
  uncovered, for 20 minutes at 350 degrees.
  
  Meanwhile melt remaining butter mixture; stir in wine and pour over
  chicken.  Continue baking, basting ocasionally for about 15 minutes longer,
  until chicken is tolden brown and tender.  Be careful not to overcook or it
  will be dry.
  
  The secret of pounding the chicken is to pound from the center of the
  breast outward.  Just like you would do if your were rolling pie dough.
  Sometime you have to do this twice becauce the chicken goes back to its
  original position.  I pound, roll, flour, dunk ect. the breasts one or two
  at a time for this reason. Emily Jorge
 

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