|Butter/Margarine||1⁄4 Cup (4 tbs), softened (For Filling)|
|Chopped green onion||2 Tablespoon (fresh - For Filling)|
|Minced garlic||1 Tablespoon (For Filling)|
|Boneless chicken breasts||4 (For Chicken)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (For Chicken)|
|Crushed butter crackers||2⁄3 Cup (10.67 tbs) (For Chicken)|
|Chopped parsley||1⁄4 Cup (4 tbs) (fresh - For Chicken)|
|Salt||1⁄4 Teaspoon (For Chicken)|
|Thyme leaves||1⁄4 Teaspoon (For Chicken)|
|Cracked pepper||1 Pinch (For Chicken)|
In a medium bowl stir together all of the filling ingredients.
divide into four equal portions.
freeze portions for at least 30 minutes
Heat oven to 350 degrees
Flatten each chicken breast to about 1/4" thickness by pounding between sheets of wax paper.(ok folks i've even had to use plastic grocery bacgs in a pinch)
place 1 portion of frozen filling onto each flattened breast.
Roll and tuck in edges of chicken
secure with wooden picks.
in a 9" baking pan, melt 1/4c. butter in the oven about 4 to 6 minutes.
combine remaining chicken ingredients.
dip rolled chicken in melted butter, then coat with crumb mixture.
place the chicken in the same pan
sprinkle the chicken with the remaining crumb mixture.
bake for 55 to 65 minutes or until fork tender or the core temperature of the chicken is 180 degrees.
oh and remove the picks before serving;)