I was a little nervous about this recipe, because it seems a little "fancy", but it was so easy & delicious! Don't be scared of the pounding & rolling... We're going for taste, not perfection! :)
I took a few more pictures than normal so you can have a reference to make sure you're doing it right!
I will definitely be adding this to the Meal Plan rotation! I really hope you try this, I think it will be one of your favorites, too! This is also an easy meal to make for a couple or a large group! I doubled the recipe for my family.
Check out the Recipe page to see all the new recipes I've tried!
Chicken & Cheese Rolls:
- 2 boneless, skinless chicken breasts
- Monterey Jack cheese; slices or shredded
- 2 tbsp Flour - in dish
- 2 Eggs; beaten - in dish
- 1/4 dry bread crumbs - in dish
- 1/4 cup Chicken Broth
- 2 tbsp butter or margarine
- 2 tsp parsley; fresh or dried
- 1/4 tsp crushed leaf marjoram
Cut each chicken breast in half. Then flatten each chicken breast between pieces of plastic wrap, until about 1/8 inch thick. I didn't flatten them, still worked fine, just probably would've been easier to roll.
Season with salt & pepper.
Place cheese on each piece of chicken. However much you'd like. I think you could use any white cheese & it would be good.
Roll up as tightly as possible. And secure with toothpicks. Make sure you use the same amount in each piece, this way you can make sure you remove each one before you eat.
Set oven to 350 degrees. Set up your flour, eggs, and bread crumbs.
Roll chicken in flour, then dip in egg & roll in bread crumbs to coat. I suggest using your right hand to place chicken in flour & egg and then your left to take it out of the egg & place in the bread crumbs. This way you don't coat your fingers. Place in baking dish, without touching eachother.
Bake in oven, uncovered, for 30 minutes @ 350. While baking prepare sauce.
In small saucepan, combine broth, butter, parsley & marjoram. Cook over low heat until butter melts, stirring often.
After chicken has cooked for 30 minutes, remove from oven. Pour sauce over rolls. Bake, uncovered for another 10 minutes or until chicken is tender. Remove toothpicks before serving!
**I served with rice and sugar snap peas. I made the rice with the sauce ingredients. See that recipe HERE.