"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cheese-Stuffed Chicken Breasts  Recipe

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This recipe for Cheese-Stuffed Chicken Breasts , by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ron Kirsch
Added: Wednesday, June 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup chopped green onion
1 teaspoon dried parsley flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 whole boneless chicken breasts , pounded to 1/4-inch thickness
4 slices (1 ounce each) Swiss Cheese
1/4 cup all-purpose flour
1/2 cup seasoned fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs , slightly beaten
1/4 cup Butter Flavor Crisco all-vegetable shortening or 1/4 Butter Flavor Crisco stick



Directions:
Directions:
Preheat oven to 375F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside.
Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine bread crumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat.
In 9 x 9 x 2-inch pan melt Butter Flavor Crisco. Carefully roll coated breasts in Butter Flavor Crisco and arrange in pan. Bake at 375F for 30 to 35 minutes, or until golden brown.



Number Of Servings:
Number Of Servings:
4 Servings

 

 

 

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