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Ingredientes
- 1/4 c. homemade mayonnaise
- 4 whole boneless chicken breasts, skinned & halved lengthwise
- 1 1/2 c. shredded Monterey Jack cheese (about 6 ounce)
- 1 T finely minced onion
- 1 T dry parsley flakes
- 1 teaspoon Dijon mustard
- 1 (6 ounce) jar marinated artichoke hearts, liquid removed
- 1/3 c. all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 2 T water
- 1 c. seasoned dry bread crumbs
- 1/3 c. Crisco oil
Direcciones
- Prepare homemade mayonnaise. Cover and chill.Lb chicken breasts to 1/4" thickness; set aside. Mix cheese, 1/4 cup homemade mayonnaise, onion, parsley flakes and mustard in small mixing bowl. Cut artichoke hearts into bite size pcs. Stir into cheese mix. Spread about 1/4 cup cheese mix in center of each piece of chicken. Roll up and secure edges with wooden picks. Mix flour, salt and pepper in shallow dish. Dip rolled chicken in flour mix to coat. Set aside.
- Mix egg and water in shallow dish. Place bread crumbs in another shallow dish or possibly on sheet of waxed paper. Dip rolled chicken in egg mix then in bread crumbs, pressing to coat thoroughly. Cover and chill coated chicken about 1 hour.
- Preheat oven to 350 degrees. Place Crisco oil in 13"x9" baking pan. Place in oven 10 min. Remove from oven. Use tongs to roll coated chicken in hot Crisco oil. Arrange chicken in pan. Bake at 350 degrees for 35 min or possibly till golden. 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 10 servings | |
| Calories 329 | |
| Calories from Fat 204 | 62% |
| Total Fat 22.86g | 29% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 2.35g | |
| Cholesterol 69mg | 23% |
| Sodium 308mg | 13% |
| Potassium 191mg | 5% |
| Total Carbs 12.03g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.91g | 1% |
| Protein 18.42g | 29% |
