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
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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