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Chicken Supreme Recipe

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

Contributor:  
Contributor:  
Melinda Humpert

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. Monterey Jack cheese
1/2 c. butter, softened
1 tsp. minced fresh parsley
1 tsp. Dried oregano
1/2-1 tsp. dried majoram
8 boneless skinless chicken breast halves (6 oz. each)
1/2 tsp. seasoned salt
1/2 c. all-purpose flour
2 eggs, beaten
1 3/4 c. crushed Caesar salad croutons
1/2 c. white wine or chicken broth

Directions:
Directions:
Cut cheese into eight 2-1/2 in. x 1 in. x 3/8 in. strips. In a bowl, combine the butter, parsley, oregano, and majoram; spread 1 1/2 tsp. Over each cheese strip. Cover and refrigerate cheese and remaining butter mixture at least 2 hours. Flatten chicken to 1/8 inch thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons. Place seam side down in a greased 9 x 13 inch baking dish. Bake, uncovered, at 350 for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Remove toothpicks before serving.

Number Of Servings:
Number Of Servings:
Makes 8 servings.

 

 

 

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