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My Sister’s friend, Mary, used to make this dish all the time when we would come over and I always loved it. The crispy breading on the outside of the chicken mixed with the buttery goodness on the inside is the perfect combination. Make this next time you are having company and I promise you they will be impressed!
4 boneless, skinless chicken breasts
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives
¼ teaspoon white pepper
¼ teaspoon salt
¼ cup flour
1 egg, beaten with 2 teaspoons water
½ cup fine dry breadcrumbs
Blend the butter with the herbs, pepper and salt. Divide into 4 equal portions and wrap with plastic wrap. Chill until firm.
Take your chicken breasts and remove any fat trimmings. Place each breast between wax paper and pound until they have a ¼ inch thickness. Place a piece of the butter mixture in the middle of each breast. Roll up until the butter is completely concealed. You can use toothpicks to hold in place. Dust each chicken roll with flour, and next dip in the egg mixture. Finish by covering completely in bread crumbs. Place into a greased baking dish, cover with foil, and cook for 45 minutes in a 350 degree oven. Uncover and cook for about 15 more minutes. Remove from heat and allow to sit for a few minutes before serving. I like to serve mine with mashed potatoes and veggies. Yum!
Theresa111 says:
Mary is such a sweet name, I have a sister by this name. Chicken anything is always going to capture my interest. I shall give this a try.
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