Chicken Roll Ups
|Chicken breasts||4 Medium, skinned and boned|
|Butter||2 Tablespoon, softened|
|Snipped parsley||2 Tablespoon|
|Dried marjoram||1⁄8 Teaspoon, crushed|
|All purpose flour||1 Cup (16 tbs)|
|Seasoned coating mix||2 3⁄8 Ounce (1 Package)|
Advance preparation: Place chicken breasts, boned side up, between clear plastic wrap.
Pound from center out till about 1/4 inch thick.
Peel off wrap; season with salt.
Mix butter, parsley, and marjoram; spread on one side of chicken pieces, spreading not quite to edge.
Roll up jelly-roll fashion, tucking in sides.
Press seams to seal well.
Coat each chicken roll with flour.
Dip in milk, then roll in coating mix.
Cover lightly; refrigerate up to 24 hours.
Before serving: Bake in shallow baking pan at 400° about 35 minutes.