Ingredients
| 16 |
oz chicken breast, skinless, halved |
| 1 |
tbsp green onion, chopped |
| 1 |
tbsp parsley,snipped |
| 1 |
clove garlic, minced |
| 1 |
tbsp lemon juice |
| 1/8 |
pound butter |
| 1/2 |
tbsp butter |
| 1 |
egg, beaten |
| 1 |
tbsp water |
| 1/4 |
cup flour |
| 1/2 |
cup bread crumbs |
Directions
- Combine onion, parsley, garlic, lemon and 1/8 pound butter. Divide into 4 2 1/2 by 2 1/2 inch sticks and chill. In shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in another shallow bowl. Set aside.
- Pound chicken lightly with flat side of meat mallet in a rectangle about 1/4 to 1/8 inch thick between wax paper. Sprinkle with salt and pepper. Place chilled butter mixture in centre of each chicken breast. Fold in edges and roll up. Press edges to seal. Secure the chicken roll with small skewers or toothpicks.
- Coat chicken with flour, egg, bread crumbs, egg, and bread crumbs again. Place in baking dish and chill for 30 minutes.
- Melt 1 tbsp butter in a large skillet. Add chicken rolls. Cookover medium-high heat about 5 minutes, turning to brown on allsides. Place in baking dish.
- Bake in 400 degree oven for 15 to 18 minutes or until chicken is no longer pink. Spoon any drippings over rolls.
Categories
Main Dish
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