Chicken Rollatine
Makes 8 servings
2 1/2 tablespoons butter
2 large cloves garlic, chopped
1 sweet red pepper, diced
4 green onions, finely chopped
4 whole boneless, skinned chicken breasts (2 1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound mozzarella, shredded
1/4 cup all-purpose flour
3 eggs, beaten
1 cup Italian-style bread crumbs
1/3 cup chopped fresh parsley
1/2 cup oil
Heat butter in small saucepan. Add garlic, red pepper and green onion;
saute for 5 minutes. Let cool. Split chicken breasts; place between sheets of
plastic wrap. Pound paper-thin. Season chicken with salt and pepper. Combine
mozzarella and red pepper mixture in small bowl. Place 2 tablespoons mixture
in center of each chicken circle. Fold sides over to form hockey-puck-type
patty. Turn patties over, flap side down, on metal baking pan. Freeze 20
minutes to hold together for frying. Place flour, eggs and crumbs mixed with
parsley in 3 separate pans. Dip patties first in flour, then eggs and crumbs
to coat. (Can be prepared to this point several hours ahead and refrigerated.)
Heat half the oil in medium-size skillet. Working in batches, fry patties in
skillet 1 to 2 minutes per side until golden brown, adding more oil as needed.
Place on baking pan.Bake in 350 F oven for 20 to 25 minutes or until cooked
through.
Nutritional Value Per Serving: 403 calories, 27 g fat, 24 g protein, 16 g
carbohydrates, 556 mg sodium, 146 mg cholesterol.
Source: Family Circle
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