Monday, August 31, 2009


1 Tbsp chopped green onion
1 Tbsp snipped fresh parsley
1 clove garlic, minced
1/2 stick chilled butter
1 egg, beaten
1 Tbsp water
1/4 cup all-purpose flour
1/2 cup fine, dry bread crumbs (I liked the seasoned ones, but plain are good too!)
4 boneless, skinless chicken breasts
salt and pepper
1 Tbsp butter
1 Tbsp cooking oil

*In a small bowl, combine first three ingredients; set aside
*Cut butter in half lengthwise and then again (so you have 4 long strips)
*In a shallow bowl stir together egg and water
*Place flour in a shallow bowl and bread crumbs in another
*Place each chicken breast between two pieces of wax paper and pound to 1/8" thickness
*Remove paper and season with salt and pepper.
*Divide garlic mixture among chicken breast.
*Place piece of butter inside, turn in sides and roll up bottom.
*Coat chicken with flour
*Dip in egg mixture, coat with bread crumbs; repeat egg and bread crumb step
*Place in 2 quart baking dish. Cover and refrigerate 1-24 hours
*In a skillet, melt butter; add oil.
*Once heated, add cold chicken. Cook 5 minutes or til all sides are browned
*Return to baking dish.
*Bake uncovered in 400* oven for 15-18 minutes or til chicken is no longer pink.

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SAHM to a beautiful, wonderful, miracle princess named Charlee Jean. Married to my high school sweetheart for over 6 years now, and expecting another miracle baby in October 2011