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Rolled Chicken Breasts with Mozzarella Recipe

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This recipe for Rolled Chicken Breasts with Mozzarella is from Betty White's Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 whole chicken breasts, split, skinned & boned
1/2 tsp seasoned salt
1/2 cup (1 stick) butter, room temp
1/2 tsp dried oregano, crumbled
1/2 tsp dried marjoram, crumbled
1/2 tsp chopped, fresh parsley
1/4 lb mozzarella cheese, cut into 8 slices
1/2 cup vegetable oil
1/2 cup all purpose flour
2 eggs, beaten to blend
1½ cup dry breadcrumbs
1/2 cup dry white wine
Directions:
Directions:
Flatten chicken breasts to thickness of 1/4 inch.
Sprinkle with seasoned salt.
Mix butter, oregano, marjoram & parsley in small bowl.
Spread half of butter mixture over 1 side of the chicken pieces.
Top each with 1 slice cheese.
Roll up and secure with toothpicks.

Preheat oven to 375°F.
Heat oil in large skillet over medium heat.
Coat chicken rolls with flour.
Dip each in egg and roll in breadcrumbs.
Add chicken to skillet and brown lightly.
Transfer to 9x13 inch baking dish.
Melt remaining butter mixture in small saucepan over low heat.
Add wine to melted butter mixture & pour over chicken.
Bake until tender, 30 to 40 minutes.
Serve.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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