ipe butter mixture evenly between chicken breast cavities and fold excess
place in freezer.
Place chicken breasts, 1 at a time
ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
Mix chicken mince, garlic powder, onion powder,
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
ne at a time, cover chicken breasts with plastic wrap and
Beat
chicken breasts (any number desired).
Mix butter (start with
small amount and melt more as needed) with small amount
of oregano;
brush
breasts.\tPut
cube
of cheese in center; roll up, dip in butter and roll in bread crumbs (mixed with Parmesan cheese, just guess at amount).
Place in greased casserole\tand refrigerate
until\tready
to bake.
Bake in a preheated
350\u00b0 oven
45
minutes
or until done.
This is my favorite company recipe as can be prepared well in advance.
Mix melted butter, garlic powder, oregano, salt and pepper in a small bowl and place in the freezer until congealed.
Pound out chicken breasts until chicken is flat and thin.
Place mixture inside of chicken and fold chicken until mixture is covered. Place in a pan and cook at 350\u00b0.
Total cooking time: 30 minutes to 1 hour.
Recipe yields 4 servings.
30-40 minutes .
Place chicken breasts between two pieces of
Chicken:.
Pound each breast half
resh.
Meat Prep: Cut chicken into bite sized pieces.
bowl, combine the ground chicken, Worcestershire sauce, 2 tablespoons mustard
ooking spray, and place the chicken thigh onto it.
Mix
Heat oven to 375\u00b0.
Melt butter in a large skillet.
Pound chicken breasts.
Combine bread crumbs, cheese, basil, salt, oregano and garlic.
Dip chicken in melted butter, then coat with crumb mixture.
Reserve remaining butter.
Place chicken in ungreased pan and bake 15 to 20 minutes.
Add wine, parsley and green onion to reserved butter.
When chicken is golden brown, pour wine sauce over chicken.
Bake 5 minutes or until sauce is heated.
rom the chicken breast. If using whole chicken breasts, cut
rom chicken and discard.
If chicken breasts
Pound chicken pieces to about 1/4-
Pound chicken until thin.
Place 1 teaspoon butter or margarine on each breast half.
Sprinkle with chives.
Roll as tightly as possible.
Dunk in gravy or spread with Miracle Whip. Mix equal amounts of crumbs and cheese.
Dredge chicken rolls. Bake in 450\u00b0 oven for 25 minutes.
(Rolls may be drizzled with melted butter or margarine.)