Yield: 1 Servings
|½ cup||Butter or margarine; softened|
|1 tablespoon||Grated onion|
|1 tablespoon||Chopped fresh parsley|
|½ teaspoon||Garlic powder|
|½ teaspoon||Dried tarragon|
|6 \N||Boneless; skinless chicken breast halves|
|1 \N||Envelope; (2 3/4 oz.) seasoned chicken coating mix|
Notes: By Nicholas J. Young, Tamaqua. The Times News, PA 1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper.
2. Shape mixture into 6 pencil-thin strips about 2 inches long and place on waxed paper. Freeze until firm, about 30 minutes.
3. Flatten each chicken breast to ¼ inch. Place 1 butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick.
4. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix.
5. Place chicken, seam side down, in a greased 13x9x2 baking pan. Bake, uncovered, at 425 for 35-40 minutes or until the chicken is no longer pink and juices run clear. Yield: 6 servings.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 7, 1998