Sat 15 Mar 2008
Serves 4-6
There’s no last minute attention required for this recipe. Prepare it a day ahead, right up to the point of baking.
1 clove garlic, peeled
1/2 cup (1 stick) butter or margarine
1 cup bread crumbs
1/2 cup grated sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
6 skinless, boneless chicken breast halves
With the broad side of a large kitchen knife crush garlic slightly to release flavor. In a small saucepan over low heat melt butter with garlic clove. Set butter aside for 1/2 hour for maximum garlic flavoring. On a sheet of wax paper combine bread crumbs, cheeses, salt and pepper. Dip chicken in garlic butter, then roll in cheese mixture. Tuck sides under to form a neat roll. Arrange chicken in a large shallow baking pan and drizzle with any remaining butter. Cover and refrigerate if making ahead. When ready to bake, preheat oven to 350oF. Bake chicken for 35 to 45 minutes or until crisp, golden and cooked through.
PHOTO: New Year’s Eve – Cold “Chicken Tonnato” Buffet
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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