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Liver And Cheese Filled Chicken Rolls

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  Chicken livers 1⁄2 Pound
  Chopped onion 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  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
  Salt 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon, crushed
  Pepper 1 Dash
  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.
Remove wrap.
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.

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Liver And Cheese Filled Chicken Rolls Recipe