Stuffed Chicken Breast Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Pepper white | 1/4 Teaspoon | |
| 1/4 teaspoon lemon herb-seasoned salt | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 6 chicken breast halves, boned and flattened | ||
| Dry white wine | 2 Tablespoon | |
| Soft bread crumbs | 1 1/2 Cup (16 tbs) | |
| Green onion | 3 Tablespoon, chopped | |
Directions
Place butter in a 9-inch glass pie plate.
Microwave at HIGH 30 seconds.
Add pepper, seasoned salt, and cheese.
Dip each side of chicken breasts in butter mixture.
Place three halves in a round casserole.
Combine wine, bread crumbs, and green onion.
Spread bread crumb mixture over chicken halves in casserole and top with remaining halves.
Cover with plastic wrap.
Microwave at HIGH 2 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM 8 to 9 minutes.
Let stand, covered, 2 minutes before serving.
Microwave at HIGH 30 seconds.
Add pepper, seasoned salt, and cheese.
Dip each side of chicken breasts in butter mixture.
Place three halves in a round casserole.
Combine wine, bread crumbs, and green onion.
Spread bread crumb mixture over chicken halves in casserole and top with remaining halves.
Cover with plastic wrap.
Microwave at HIGH 2 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM 8 to 9 minutes.
Let stand, covered, 2 minutes before serving.
Chef
