4 boneless, skinless chicken
breast halves, about 1 1/2 pounds
3 ounces goat cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon roasted red pepper, chopped or pimento
1/4 teaspoon dried oregano
1/4 cup all-purpose flour
1 large egg
1 tablespoon water
1/3 cup dry Italian-style bread crumbs
1 tablespoon vegetable oil
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Lay chicken breasts between
sheets of plastic wrap and pound to 1/4-inch thickness. Sprinkle
with salt and pepper.
In medium bowl, blend
together goat cheese, Parmesan cheese, roasted red pepper and
oregano. Use hands to divide and form the cheese mixture into
4 little logs. Set a log on top of each chicken breast. Roll
up chicken, folding in sides, and secure with toothpicks.
In shallow bowl, beat
together egg and water. Place flour in shallow pan. In another
shallow bowl, combine bread crumbs and parsley. Dredge chicken
roll in flour, patting off any excess. Dip chicken roll in egg,
turning to coat all sides; then roll chicken in bread crumbs.
Wrap and refrigerate for at least one hour.
Preheat oven to 375*F.
In large, non-stick skillet
over medium-high heat, warm oil. Saute chicken rolls, turning
to brown all sides, about 5 minutes. Transfer to a baking dish
and bake for 20 minutes, or until firm and cooked throughout.
Remove toothpicks before serving.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
