Herbed Chicken Rolls
|Shredded sharp cheddar cheese||3⁄4 Cup (12 tbs)|
|Freeze dried chives||2 Tablespoon|
|Garlic salt||1 Teaspoon|
|Rosemary leaf||1⁄2 Teaspoon, crumbled|
|Liquid red pepper seasoning||1⁄8 Teaspoon|
|Chicken thighs||12 , skinned and boned|
|Monosodium glutamate||3⁄4 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Fine cheese cracker crumbs||1 Cup (16 tbs)|
|Vegetable oil||4 Tablespoon|
Blend cheese with 4 tablespoons of the butter or margarine, chives, garlic salt, rosemary and red pepper seasoning in a small bowl.
Spread in a square, 1/2 inch thick, on waxed paper; chill until very firm.
Place each boned chicken thigh between sheets of waxed paper and pound with a mallet to flatten; sprinkle with salt and monosodium glutamate.
Cut chilled butter mixture into 12 squares; place one on each piece of chicken.
Fold edges of meat over butter to cover completely; fasten with wooden picks.
Dip foils in flour, then in beaten egg and cracker crumbs to coat well.
Brown slowly in vegetable oil and remaining 2 tablespoons butter or margarine in a large frying pan 5 minutes.
Add water to pan; cover.
Cook 10 minutes; uncover.
Cook 5 minutes longer, or until chicken is tender.