Yield: 8 servings
|¾ cup||Butter (or marg.); melted|
|2 \N||Garlic cloves; pressed|
|1 cup||Breadcrumbs, fine dry|
|⅔ cup||Cheese, Parmesan; grated|
|¼ cup||Parsley, fresh; minced|
|8 \N||Chicken breast halves; skinned and boned|
|2 \N||Lemons; juice of|
Combine butter and garlic; stir well, and set aside.
Combine breadcrumbs, cheese, parsley, salt, and pepper; stir well. Dip chicken in butter mixture, and coat with breadcrumb mixture.
Fold long sides of chicken together; bring short ends over and secure with a toothpick. Place chicken rolls seam side down in a greased 13x9x2" pan; sprinkle with lemon juice and paprika. Bake at 350 degrees for 1 hour or until done.
SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 04-28-95