Chicken roberto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Whole chicken breasts; skinless & boneless | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Garlic salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Greek seasoning |
| ¾ | pounds | Pork sausage (ground; lean) |
| 6 | slices | Pasteurized processed cheese |
| 3 | slices | Bacon; cut in half |
| 5 | tablespoons | Barbecue sauce |
Directions
Pound each breast with meat mallet to flatten to about ¼-inch thick.
Sprinkle with salt, pepper, garlic salt & Greek seasoning. Pound seasoning into breast meat. In frying pan, crumble & fry sausage until done. Drain excess fat. Add cheese & heat until cheese melts. Spoon sausage mixture evenly onto one side of breast. Fold other side over sausage side of breast. Pound edges with mallet to seal. Top each roll with half a strip of bacon. Place rolls on greased cookie sheet. Bake uncovered at 450 for 30 minutes. Brush rolls with barbecue sauce. Turn off oven & let set for 5 minutes until sauce sets. Brush again with barbecue sauce. Serves 6.
EARLINE ALLEN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .