| CHEESE-STUFFED CHICKEN BREASTS |
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Prep time: 20 minutes Bake time: 30-35 minutes Serves 41/4 cup chopped green onion 1 teaspoon dried parsley flakes 1/8 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic powder 4 whole boneless chicken breasts, pounded to 1/4-inch thickness and frozen for 15-20 minutes for ease in handling 4 slices (1 ounce each) Swiss Cheese 1/4 cup all-purpose flour 1/2 cup seasoned fine dry bread crumbs 2 tablespoons grated Parmesan cheese 1/8 teaspoon salt 1/8 teaspoon pepper 2 eggs, slightly beaten CRISCO No-Stick Cooking Spray Preheat oven to 375ºF. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine bread crumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown. |
