Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | **Heart4Hom@aol com** |
1 tablespoon | Dried parsley -- flakes |
1 tablespoon | Chives, freeze-dried |
½ teaspoon | Garlic powder |
2 pounds | Boneless skinless chicken |
\N \N | Breasts |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
3 tablespoons | Butter -- in 6 equal slices |
1 tablespoon | Seasoned bread crumbs -- |
\N \N | Divided |
⅛ teaspoon | Paprika |
Preheat the oven to 350 degrees. In a small bowl, combine the parsely, chives, and garlic powder; set aside. Between 2 pieces of waxed paper, gently pound the chicken to ¼-inch thickness with a mallet or rolling pin. Sprinkle both sides of each breast lightly with salt and pepper, then sprinkle 1 teaspoon of the parsely mixture on one side of each chicken piece. Place a slice of butter in the center of each piece of chicken and roll tightly, tucking in the sides as you roll. Place the rolls seam side down in a medium-sized muffin tins that have been coated with nonstick vegetable spray; sprinkle ½ teaspoon of the seasoned bread crumbs and some paprika over each roll. Bake for 25-30 minutes or until no pink remains and the juices run clear. Serve immediately.
Yield: 6 servings
Recipe By : Source: WKBWTV