|Whole chicken breasts||2 , skinned, halved lengthwise, and boned|
|Milk||1 Cup (16 tbs)|
|Seasoned coating mix||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
Place each chicken breast half between two pieces of clear plastic wrap.
Using the flat side of a meat mallet, lightly pound each piece to 1/4 inch thickness.
Remove the plastic wrap.
Roll up chicken breasts jelly roll style; secure with wooden toothpicks.
If desired, remove skin from chicken legs.
Brush chicken with milk, then toss with the Seasoned Coating Mix, coating well.
Place chicken in a shallow baking pan.
Drizzle melted butter or margarine over chicken.
Bake in a 375Â° oven about 45 minutes or till tender.
(Do not turn chicken while baking.) Remove toothpicks from chicken breasts.
Transfer chicken to a serving platter.
If desired, garnish with carrot and turnip curls and carrot tops.