Chicken 'n' veggie bundles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter Or Margarine |
| 1 | cup | Grated Carrots |
| 1 | cup | Finely Chopped Broccoli |
| 1 | Onion; Chopped | |
| 2 | pounds | Skinless Chicken Thighs; Deboned |
| 1 | cup | Seasoned Bread Crumbs |
| ¼ | cup | Parmesan Cheese |
| 4 | tablespoons | Butter Or Margarine; Melted |
Directions
In a frying pan, melt butter. Add carrots, broccoli and onion; cook, tossing often, for five minutes or until broccoli is crisp-tender. Preheat oven to 350 degrees. Place 2 to 3 tablespoons of the vegetable mixture in center of each chicken thigh. Fold over chicken and secure with toothpick.
Combine bread crumbs and Parmesean in a shallow dish. Dip chicken in melted butter and then roll in bread crumbs. Place chicken in 12 x 8 x 2 baking dish. Bake 45 minutes until chicken is tender.
NOTES : Can substitute other veggies such as zucchini, mushrooms, etc.
Recipe by: Andrea Cooper-Gatewood, Atlanta FEMALE Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998