You are here

Herbed Chicken Rolls

Chicken.delights's picture
  Shredded sharp cheddar cheese 3⁄4 Cup (12 tbs)
  Butter/Margarine 6 Tablespoon
  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
  Salt 3⁄4 Teaspoon
  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
  Water 3 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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 3.9 (17 votes)