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Herbed Chicken Rolls

  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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3945 Calories from Fat 2145

% Daily Value*

Total Fat 242 g372.2%

Saturated Fat 84.9 g424.7%

Trans Fat 0.9 g

Cholesterol 1378.8 mg459.6%

Sodium 7476.5 mg311.5%

Total Carbohydrates 217 g72.3%

Dietary Fiber 17.5 g70.1%

Sugars 9.4 g

Protein 232 g464.3%

Vitamin A 495.2% Vitamin C 332.2%

Calcium 101.5% Iron 100.5%

*Based on a 2000 Calorie diet

Herbed Chicken Rolls Recipe