Cheese-Stuffed Chicken Rolls
Recipe from Better Homes and Gardens
These delectable chicken rolls are stuffed with sharp cheddar and dried tomatoes for a meal that's anything but ordinary.
Prep Time: 30 mins
see savings2 tablespoonsdried tomatoes (not oil pack)
see savings4medium skinless, boneless chicken breast halves (about 12 ounces total)
see savings2 tablespoonsall-purpose flour
see savings1/4 teaspoonsalt
see savings1/8 teaspoonpepper
see savings1/3 cupfine dry bread crumbs
see savings2 tablespoonsParmesan cheese
see savings1/2 teaspoonpaprika
see savings4 ouncessharp cheddar cheese
see savings1/2 - 1 teaspoondried fines herbes or leaf sage, crushed
see savings1 tablespoonmargarine or butter, melted
In small bowl place dried tomatoes. Add enough boiling water to cover; soak for 10 minutes. Drain and pat dry with paper towels. Finely chop; set aside.
In a small shallow bowl combine the flour, salt, and pepper. In another small shallow bowl combine the bread crumbs, Parmesan cheese, and paprika. In another small bowl slightly beat the egg.
Cut cheddar cheese into four 3x1x1/2-inch pieces. Place a cheese stick on each pounded chicken breast half. Sprinkle each with some of the chopped dried tomatoes and dried herbs. Fold in the sides of each chicken breast and roll up tightly. Roll in flour mixture, egg, and then bread crumb mixture.
Arrange chicken rolls, seam side down, in a 2-quart rectangular baking dish. Drizzle chicken rolls with melted margarine or butter. Bake, uncovered, in a 350 degree F. oven for 20 to 25 minutes or until chicken is tender and no longer pink. Makes 4 servings.
Make Ahead Tip
To make ahead, cover and chill chicken rolls in baking dish for up to 4 hours.
Per Serving: cal. (kcal) 317, Fat, total (g) 17, chol. (mg) 130, sat. fat (g) 8, carb. (g) 11, pro. (g) 28, sodium (mg) 953, Percent Daily Values are based on a 2,000 calorie diet