Southern Stuffed Chicken Breasts
| Category | Meat
|
| Classification | American |
| Added By |
Phyllis Watson |
| Added On | |
| Prep Time | |
| Yield | 8 servings |
| Source | |
| Comment | |
Ingredients
- 8 half boneless chicken breasts
- 12 cup soft butter
- 1/2 cup chopped onion
- 1/2 cup chopped parsley
- 1 beaten egg
- 1 tablespoon water
- 1/2 + cup fine bread crumbs
- 1/4 cup butter
Directions
Pound breasts with mallet or rolling pin to 1/4 inch thickness and sprinkle with salt. Cream 1/2 cup butter and add onion and parsley. Divide into 8 portions. Spread mixture at the end of each chicken breast. Roll as for jelly roll and tuck in sides of meat. Press to seal and fasten with string or toothpicks. Dust each chicken roll with flour - dip into egg, beaten with water and roll in bread crumbs. Chill at least 1 hour. Melt 1/4 cup butter in a skillet, brown the chicken rolls on all sides. Cover and cook gently 12 minutes. uncover and cook 5 minutes longer - until crisp -turn rolls once, Remove toothpicks or string and serve hot. goes with: cheese potatoes or scalloped potatoes; vegetable salad, appetizer of sauerkraut balls, crackers and tomato juice
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