Click here for a larger picture of Chicken Bracioletenni
2 Servings
Chicken Italian
Main Dish Bake Quick Roast Fall New Year Spring Thanksgiving Valentines Day Winter Kid Friendly Diabetic Low Sugar Chicken Italian
1 pound cken breast 2 breasts, skinless, boneless
1/4 cup Percorino shredded
1/4 cup Fontina shredded
2 tablespoon Flat leaf sley chopped
2 tablespoon gano chopped
1 teaspoon emary chopped
1 teaspoon me chopped
1/2 teaspoon e chopped
4 each lic chopped and minced
1 teaspoon per divided
1 1/2 teaspoon t
1 tablespoon ve oil
1. Preheat the oven to 350?F 2. Pound the chicken breasts to about 1/4 inch thinkness. 3. Brush the textured side of the breast with olive oil. 4. Season the chicken with salt and pepper. 5. Mix the cheeses, garlic and the herbs and sprinkle them generously on the chicken leaving about 1/2 inch on the edges. 6. Starting from the longest end, start to tightly roll the breasts and tie with kitchen twine to secure the rolls. 7. Bake uncovered on the middle rack for 45 mins to 1 hour.
VIEW THE RECEIPT
No comments:
Post a Comment