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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Supreme Recipe

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This recipe for Chicken Supreme is from Hermesch Family Favorites, 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 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 350º 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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