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Poulet Aux Fines Herbes Recipe

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This recipe for Poulet Aux Fines Herbes, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moilanen
Added: Saturday, February 2, 2008


4 large chicken breasts skinned and boned
11/2 c. soft butter
1 tbsp. snipped fresh parsley
1/4 tsp. dried oregano
1/4 tsp. dried fine herbs
1/4 tsp. dried marjoram
2 oz. Monterey Jack cheese
1 beaten egg
1 tbsp. water
1/2 tsp. cooking oil
1/4 c. flour
1/2 c. fine bread crumbs
1/4 c. dry white wine
Hot cooked pasta

Pound chicken with mallet to flatten. In small bowl combine butter with herbs. Using half of the herbs-butter, dot some on each breast. Place a strip of cheese on each and roll up tightly, tucking in ends.

Combine eggs, water, and oil. Coat trolls with flour, dip in egg mixture, then roll in bread crumbs. Place rolls, seam side down, in a 12 x 7 x 2 inch baking dish.

Bake, uncovered, in 350 degree oven for 20 minutes. Melt the remaining herb-butter with the wine. After 20 minutes of baking,k pour the wine mixture into baking pan. Bake 20 - 25 minutes more or till chicken is golden brown. Serve chicken over hot pasta. Save pan driippings and serve with chicken and noodles.

Number Of Servings:
Number Of Servings:
Serves 4




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