Chicken Roll Ups Recipe
Summary
Ingredients
| 4 whole medium chicken breasts, skinned and boned | ||
| Butter | 2 Tablespoon, softened | |
| Snipped parsley | 2 Tablespoon | |
| Dried marjoram | 1/8 Teaspoon, crushed | |
| All-purpose flour | ||
| Milk | ||
| 1 2 3/8-ounce package seasoned coating mix for chicken | ||
Directions
Advance preparation: Place chicken breasts, boned side up, between clear plastic wrap.
Pound from center out till about 1/4 inch thick.
Peel off wrap; season with salt.
Mix butter, parsley, and marjoram; spread on one side of chicken pieces, spreading not quite to edge.
Roll up jelly-roll fashion, tucking in sides.
Press seams to seal well.
Coat each chicken roll with flour.
Dip in milk, then roll in coating mix.
Cover lightly; refrigerate up to 24 hours.
Before serving: Bake in shallow baking pan at 400° about 35 minutes.
Pound from center out till about 1/4 inch thick.
Peel off wrap; season with salt.
Mix butter, parsley, and marjoram; spread on one side of chicken pieces, spreading not quite to edge.
Roll up jelly-roll fashion, tucking in sides.
Press seams to seal well.
Coat each chicken roll with flour.
Dip in milk, then roll in coating mix.
Cover lightly; refrigerate up to 24 hours.
Before serving: Bake in shallow baking pan at 400° about 35 minutes.
Chef
