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Chicken Supreme Recipe

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This recipe for Chicken Supreme, by , is from Hermesch Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Burkhart
Added: Saturday, May 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. brick Monterrey Jack cheese
1/2 c. butter, softened
1 tsp. parsley
1 tsp. oregano
1/2 tsp. marjoram
8 boneless chicken breasts
1/2 tsp. seasoned salt
1/2 c. flour
2 eggs, beaten
1 3/4 c. crushed ceasar salad flavored croutons
1/2 c. white wine or chicken broth

Directions:
Directions:
Cut cheese into (8) 2 1/2" x 1" x 3/8" strips. In a bowl, combine butter, parsley, oregano, and marjoram. Spread mixture over each strip of cheese. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours. Flatten chicken breasts to 1/8" thickness; sprinkle with season salt. Place a strip of cheese on each piece of chicken. Roll up and tuck in the ends. Secure with a toothpick. Coat chicken on all sides with flour. Dip in egg mixture, then coat with croutons. Place seam side down in a greased 9X13 baking dish. Bake uncovered, at 350 for 30 minutes. In a sauce pan, combine wine or chicken broth and reserved butter mixture, heat until butter is melted. Pour over chicken. Bake and additional 20-25 minutes or until the chick juices run clear. Remove the tooth picks before serving.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe was given to me by Melinda Humpert. It may seem like a lot of work but it is really good. If you wanted to, you could top it with a dijion mustard sauce before serving.

 

 

 

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