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Simon and Garfunkel Chicken

• 4 boneless, skinless chicken breasts, sliced horizontally to make 8 thinner breast halves
• 1 cup shredded mozzarella cheese
• 1/2 cup butter (divided use)
• 1 cup flour of choice (for dredging chicken)
• 1 egg, beaten with a bit of water
• 2 cups bread crumbs
• sea salt and pepper
• 1/2 teaspoon each of dried sage, rosemary and thyme
• 1/2 cup parsley, chopped
• 1/2 cup white wine

1. Preheat oven to 350 degrees.
2. Lay 8 thin breast halves out on a cutting board and pound with a mallet or small plate to make them even thinner. Meanwhile, set out three bowls and place flour in one, egg in one and bread crumbs in one.
3. Sprinkle each breast half with a little sea salt and pepper, and place a small pat of butter on each one. Top with a light layer of shredded mozzarella cheese.
4. Starting at one end, roll up each breast half into a coil that incorporates the butter and cheese.
5. Holding one coil shape firmly to keep it from falling apart, dredge it flour, dip it in the egg and finally place it into the bowl with the bread crumbs, coating it and pressing the crumbs lightly to help them stick to the chicken. Place the coated piece into a medium-size square or round baking dish. Repeat with remaining coil-up chicken breast halves. When all of the coated chicken is in the baking dish, top it off with any remaining bread crumbs and cheese.
6. Meanwhile, in a small saucepan over low heat, melt the remaining butter and add the parsley, sage, rosemary and thyme. Stir to combine, and then pour over the top of the chicken in the baking dish.
7. Bake uncovered for 30 minutes, then pour the wine over the top and bake for another 20 minutes.

Makes 8 servings.

Note: To make this recipe gluten-free, egg-free and dairy-free, use gluten-free flour of choice for dredging and a favorite allergen-free bread to make the crumbs. Substitute rice milk for the egg to moisten the floured chicken and help the breadcrumbs adhere. Substitute a dairy-free spread such as Earth Balance for the butter, and omit the cheese.

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