Liver And Cheese Filled Chicken Rolls
|Chicken livers||1⁄2 Pound|
|Chopped onion||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Whole chicken breasts||4 Large, skinned, split, and boned|
|Butter/Margarine||3 Tablespoon, softened|
|Lemon juice||2 Tablespoon|
|Shredded mozzarella cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Hard cooked egg||1 , chopped|
|Dried basil||1⁄4 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
In saucepan cook chicken livers, onion, and garlic in 2 tablespoons butter or margarine about 5 minutes or till livers are no longer pink, stirring occasionally.
Put liver and onion mixture through meat grinder; cool.
Meanwhile, place each piece of chicken, boned side up, between two pieces of clear plastic wrap.
Pound out from the center with meat mallet to a 5 1/2 x 5 1/2-inch square.
Blend 3 tablespoons softened butter or margarine and lemon juice into liver mixture.
Combine mozzarella cheese, 1/4 cup of the parmesan cheese, hard-cooked egg, salt, basil, thyme, and pepper.
Add to liver mixture; mix well.
Divide mixture evenly among chicken pieces.
Fold in sides; roll up jelly-roll style, pressing to seal well.
Combine crumbs and the remaining parmesan.
Dip chicken in 1/4 cup melted butter; roll in crumb mixture.
Place in shallow baking pan.
Bake, uncovered, in 400° oven about 20 minutes or till chicken is tender.