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Directions: Blend softened butter with salt, pepper, parsley, and chives (optional). Chill until firm. Flatten each brast to 1/4 inch thickness between waxed paper. Place dollop of herbed butter on each breast and roll to enclose. (You can substitute 1/4 tsp dried tarragon for chives and parsley if desired). Secure with toothpicks if neccessary. Dust each breast with flour and dip in egg (with a little splash of water). Roll in bread crumbs and place in lightly greased baking dish. Cover and bake at 425 degrees for 25 minutes.
| Ingredients:
2 Pound(s) boneless, skinless chicken breast
1 Ounce(s) salt
1 Ounce(s) black pepper
163/2500 Pound(s) softened butter
1/4 Bunch(s) dried tarragon
163/1250 Pound(s) flour
1 beaten egg
1/2 dry bread crumbs
Comments: Baked version of this rich, classic dish. |
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