Serves 1
1 boneless, skinless, chicken breast
Dash of salt/pepper
1/2 tsp tarragon
Cube of Monterrey Jack Cheese, cut into a 2-1/2 " cube
2 tbs flour
1 egg, beaten
2 tsp seasoned bread crumbs
1 tbsp butter
1 tbsp vegetable oil
- Pound the chicken to a 1/4" thickness.
- Season each side with salt, pepper, tarragon and parsley.
- Place the cube of cheese in the center and fold the chicken around it.
- Roll in flour, dip in egg, then roll in bread crumbs. Place on a plate, seam side down.
- Allow to sit in refrigerator for 30 minutes.
- Preheat oven to 375◦
- In a skillet, saute in butter and oil until a pretty golden brown.
- Bake uncovered for 15 minutes or until juices run clear.
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