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No need to go to Scarborough Fair—the parsley, sage, rosemary and thyme is in the sauce that goes over this tender, juicy chicken.
Line a shallow baking sheet with sides with foil. Spray the foil with non-stick cooking spray. Set the pan aside.
If you’re going to toast the panko breadcrumbs, do that now. Place them in a medium skillet over medium heat. Stir and toss the breadcrumbs constantly to expose as much of them to the pan bottom as possible. Remove the pan from the heat when you see the crumbs on the bottom starting to brown. Continue to stir them as they will keep browning. Remove the crumbs from the pan to a pie plate and set them aside to cool. This can also be done under the broiler in the oven. Spread the crumbs on a large baking sheet with sides and toast them for 1-2 minutes under the broiler until they start to turn golden brown. Stay right there and watch them though, because they brown very fast. Remove the pan from the oven and allow the crumbs to cool.
Preheat the oven to 350 F.
Set chicken on a clean work surface. Flatten the thicker end of each chicken breast half to make each piece an even thickness.
Take half of the butter and cut it into 6 equal size pieces. Break each piece into smaller pieces and place the pieces on each chicken breast half. Place 1 slice of mozzarella cheese on each piece of chicken. Starting at the thin end, roll each piece of chicken and fasten the edge with a poultry skewer or toothpicks (a poultry skewer that you use when trussing a turkey works great for pinning the chicken closed—it’s a lot easier to see to remove when the chicken is cooked than toothpicks.)
In a medium bowl, combine the flour, onion powder, garlic powder, poultry seasoning and pepper. Stir to blend well. Lightly beat to combine the water and egg in another shallow bowl.
Coat each piece of chicken in the flour mixture, tapping off any excess. Dip the floured chicken into the beaten egg, letting any excess egg drip off.
Coat each piece of chicken in the breadcrumbs, pressing them onto the chicken to coat heavily. Place the chicken rolls on the prepared pan.
Melt the remaining half of the butter in a small skillet over low heat. Stir in the chopped parsley, sage, rosemary and thyme. Stir over low heat for 1-2 minutes to infuse the butter with the flavor of the herbs. Drizzle the herb butter over each piece of chicken.
Bake at 350 F for 30 minutes, basting the chicken halfway through the cooking time with any pan juices.
Remove the pan from the oven and evenly pour the wine over each piece of chicken. Return the pan to the oven and bake at 350 F for 20 more minutes.
Baste the chicken with the pan juices. Remove the toothpicks from the rolls and serve immediately along with any pan juices drizzled over top.
Recipe makes 6 servings.
Adapted from a recipe shared by Ken Harris at foodgeeks.
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 7.7.2014
Greetings, seems to me I heard this song on the Oldies Station here in sunny Florida. I loveeeeee this recipe! CLW
sweetsoursavory on 7.5.2014
Great name – made my day.