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Ingredientes
- 6 x Boneless skinless chicken breast halves
- 1/3 c. Seasoned bread crumbs
- 1/4 c. Grated Parmesan cheese
- 1 tsp Dry oregano, divided Freshly grnd black pepper, to taste
- 2 Tbsp. Butter or possibly margarine, softened
- 1 Tbsp. Parsley, finely minced
- 1 x Egg, beaten with
- 1 Tbsp. Water
- 3 ounce Low-fat jack cheese
Direcciones
- 1. Place breast halves, one at a time, between 2 sheets of plastic wrap.
- With the flat side of a mallet or possibly with a small heavy frying pan, gently lb. breasts till each is about 1/4-inch thick. Set aside.
- 2. Combine bread crumbs, Parmesan, 1/2 tsp. oregano and a little freshly grnd black pepper. Spread on a plate and set aside.
- 3. Mash together the softened butter, parsley and 1/2 tsp. oregano; set aside. Whisk egg with water, pour onto a plate and set aside.
- 4. Cut the cheese into 6 sticks measuring about 1/2 inch-by-2 inches. Set aside.
- 5. Spread a little of the seasoned butter on each breast. Lay a piece of jack cheese, mix in sides and roll up to enclose filling.
- 6. Roll each bundle in egg mix, then in bread-crumb mix till proportionately coated. Place bundles, seam side down, without touching, in a 9-by-13-inch baking dish which has been sprayed with nonstick spray. (If you can chill 1 hour, this will help the coating adhere.)
- 7. Bake, uncovered, in a preheated 425-degree oven about 20 to 25 min, or possibly till no longer pink in the center.
- Note: I used pepper jack instead of lowfat jack cheese - delicious! Also, fresh parsley definitely 'made' the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 99 | 52% |
| Total Fat 11.09g | 14% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.01g | |
| Cholesterol 85mg | 28% |
| Sodium 256mg | 11% |
| Potassium 166mg | 5% |
| Total Carbs 4.92g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.55g | 0% |
| Protein 17.48g | 28% |
