Cheese Stuffed Chicken Rolls
|Finely chopped dried tomatoes||2 Tablespoon (Not Oil Pack)|
|Skinless boneless chicken breast halves||1 Pound (4 Pieces)|
|All purpose flour||2 Tablespoon|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs), unseasoned|
|Grated parmesan||2 Tablespoon|
|Egg||1 , slightly beaten|
|Sharp cheddar cheese||4 Ounce|
|Dried fines herbes/Sage leaves||1 Teaspoon|
|Margarine/Butter||1 Tablespoon, melted|
In small bowl cover dried tomatoes with boiling water.
Let stand 10 minutes.
Drain and pat dry.
Rinse chicken and pat dry.
Place each chicken piece between clear plastic wrap.
Pound lightly with meat mallet to 1/8-inch thickness.
Remove plastic wrap.
In small shallow bowl combine flour, salt and pepper.
In another small shallow bowl combine bread crumbs, Parmesan cheese and paprika.
In another small bowl place egg.
Cut Cheddar cheese into four 3xlx1/2-inch pieces.
Place a cheese stick on each chicken piece.
Sprinkle chicken with dried tomatoes and fines herbes.
Fold in sides of chicken and tightly roll up jellyroll style.
Roll in flour mixture, egg and then bread crumb mixture.
Arrange chicken rolls in ungreased shallow baking dish, seam side down.
Drizzle chicken with melted margarine.
Bake in preheated 350°F convection oven on rack #2 or #3 offset for 16 to 18 minutes (or bake in preheated 350°F radiant bake oven 20 to 25 minutes) or until chicken no longer is pink and cheese begins to melt.