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Ingredientes
- 4 boneless chicken breasts
- 3/4 c. butter, melted
- 1/2 teaspoon dry oregano leaves, crushed
- 1 tbsp. snipped fresh parsley
- 1/2 c. fine dry bread crumbs or possibly Italian seasoned bread crumbs
- 1/2 c. grated Parmesan cheese
- 1/4 teaspoon garlic pwdr or possibly salt
- 1/4 teaspoon pepper
- 1 teaspoon dry oregano leaves, crumbled
- 1/2 pound Monterey Jack cheese
Direcciones
- Place each chicken piece between 2 pcs of waxed paper. Lb. with a meat mallet till about 1/4-inch thick; set aside. Combine 1/2 c. butter, 1/2 tsp. oregano, and parsley in a bowl; set aside.
- In a pie plate, stir together bread crumbs, Parmesan cheese, garlic pwdr or possibly salt, pepper, and 1 tsp. oregano; set aside. Cut Monterey Jack cheese into 1 1/2 x 1/2-inch strips.
- Dip pounded chicken into herb-butter mix; place 1 cheese strip on each chicken piece. Roll chicken around cheese, tucking ends under. Roll chicken roll in bread crumbs mix.
- Place seam sides down in an ungreased 13 x 9 baking dish. Bake at 400 degrees uncovered for 25-30 min or possibly till juices no longer run pink when chicken is pierced with a fork.
- I use garlic salt instead of pwdr and I use more than the recipe calls for. Also, if I have any cheese left over, I place it on top of the chicken rolls the last 5 min of cooking time.
- There are usually a lot of little pcs of chicken left over. I dip all of them in the herb-butter and bread crumbs and place them in the pan with the rest of the chicken pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 289 | |
| Calories from Fat 204 | 71% |
| Total Fat 22.97g | 29% |
| Saturated Fat 12.91g | 52% |
| Trans Fat 0.06g | |
| Cholesterol 81mg | 27% |
| Sodium 309mg | 13% |
| Potassium 140mg | 4% |
| Total Carbs 3.72g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.44g | 0% |
| Protein 16.66g | 27% |
