Time
prep 0:15
total 1:00
Ingredients
| 1 | boneless skinless chicken breast | | 1 dash | salt and pepper | | 1/2 tsp. | fresh parsley, chopped | | 1/8 tsp. | dried tarragon | | 1 oz. | monterey jack cheese or | | cheddar cheese | | 2 tbsp. | all-purpose flour | | 1 | egg, beaten | | 2 tbsp. | seasoned or | | plain dry bread crumbs | | 1 tbsp. | butter or | | margarine | | 1 tbsp. | cooking oil |
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Instructions
Pound chicken to 1/4-inch thickness. Season the inside with salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in crumbs. Place chicken, seam side down, on a plate; refrigerate for 30 minutes. In a skillet, sauté chicken in butter and oil until golden. Place in a small shallow baking dish. Bake, uncovered, at 375°F for 15 minutes or until juices run clear.
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