| Recipes with similar ingredients: | ||
Cream Cheese Croissants | ||
|
Okra and Cheese Casserole | ||
|
Stuffed Baked Potatoes | ||
|
Stuffed Tomatoes | ||
|
Chicken Casserole | ||
Email
Print
Cheese-Stuffed Chicken Rolls
Ingredients:
4 large boneless chicken breast halves, trimmed of fat
4 Tbs. cheese spread
1/4 cup flour
1 egg, beaten
1/2 cup bread crumbs
1 Tbs. dried parsley flakes
1/2 tsp.salt
4 Tbs. soft margarine
4 large boneless chicken breast halves, trimmed of fat
4 Tbs. cheese spread
1/4 cup flour
1 egg, beaten
1/2 cup bread crumbs
1 Tbs. dried parsley flakes
1/2 tsp.salt
4 Tbs. soft margarine
Directions:
Flatten chicken breasts between two sheets of wax paper so that they are of uniform thickness.
Place 1 Tbs.cheese near the tapered end of each breast. Roll up the chicken tucking in the sides and secure with toothpicks.
Place flour on a sheet of wax paper. Place the egg in a shallow bowl. Combine the bread crumbs, parsley, salt and pepper on a plate.
Roll each breast in flour, dip in egg, then roll in crumb mix coating all sides. Shake off excess crumbs.
Refrigerate 1/2 hour.
Heat oven to 350 degrees.
In 1 1/2 quart baking dish melt margarine.Roll each breast in spread making sure to coat all surfaces.Arrange them in dish seam side down.
Bake 40 minutes,basting once or twice.
Cool a few minutes; carefully remove toothpicks and serve.
Makes 4 Servings
Flatten chicken breasts between two sheets of wax paper so that they are of uniform thickness.
Place 1 Tbs.cheese near the tapered end of each breast. Roll up the chicken tucking in the sides and secure with toothpicks.
Place flour on a sheet of wax paper. Place the egg in a shallow bowl. Combine the bread crumbs, parsley, salt and pepper on a plate.
Roll each breast in flour, dip in egg, then roll in crumb mix coating all sides. Shake off excess crumbs.
Refrigerate 1/2 hour.
Heat oven to 350 degrees.
In 1 1/2 quart baking dish melt margarine.Roll each breast in spread making sure to coat all surfaces.Arrange them in dish seam side down.
Bake 40 minutes,basting once or twice.
Cool a few minutes; carefully remove toothpicks and serve.
Makes 4 Servings
This recipe has not been rated or commented on