Love making this dish. Even Joey likes it.
Ingredients
- 4 mediums (4 oz) chicken breast (boneless)
- 1 tablespoon green onion
- 1 tablespoon parsley
- 1 clove garlic
- 1/2 cup Monterrey Jack Cheese
- 1 egg
- 1/4 cup flour
- 1/4 cup bread crumbs
- 1 tablespoon butter
- 1 tablespoon oil
Directions
Rinse chicken and pat dry. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness. Remove plastic wrap. Sprinkle with salt and pepper. Combine onion, parsley, and garlic; sprinkle on chicken.
Cut cheese into four 2½ x ½ inch sticks. Place on piece in the center of each chicken piece. Fold in sides; roll up jelly-roll style, pressing edges to seal. Stir together egg and 1 tablespoon water. Coat rolls with flour, dip into egg mixture, then coat with crumbs. Cover; chill 1 to 24 hours.
In a large skillet melt the 1 Tbl butter; add oil. Add chilled chicken rolls; cook over medium-high heat about 5 minutes or till golden brown, turning to brown all sides. Transfer to a 12×7½x2 inch baking dish. Bake in a 400 degree oven for 15 to 18 minutes or till no longer pink. Spoon drippings over rolls. makes 4 servings.
Recipe Source: Robert Griffin
Serves: 4
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