Rate this recipe
4/5
(1 Votes)
Ingredients
- 6 small boneless skinless chicken breast, pounded to 1/4 inch thickness
- 1/3 cup miracle whip dressing
- 1/3 cup grated parmesan cheese
- 1 cup (1/2 of 398ml. can) artichoke hearts, well drained, coarsely chopped
- 1 green onion, chopped
- 1 egg
- 1 pouch shake'n bake original coating mix
- 1 tbsp. chopped fresh parsley
- 1/4 tsp, black pepper
Details
Servings 6
Preparation
Step 1
Heat oven to 375F. Place chicken, smooth side down, on work surface. Mix next 4 ingredients; spread onto breasts, leaving 1/4 inch border. Starting at 1 short end of each breast, roll up chicken tightly. Secure with wooden toothpicks if desired.
Beat egg in pie plate. Mix remaining ingredients in separate pie plate. Dip chicken bundles, 1 at a time, in egg, then roll in coating mixture. Place, seam sides down, in single layer in shallow foil lined pan sprayed with cooking spray, folding under ends to completley enclose filling. Bake 25 minutes, or until done.
You'll also love
- Hot Chicken Salad with Green Grapes 3.7/5 (3 Votes)
- LEVY RESTAURANT SIGNATURE HOMEMADE... 4/5 (2 Votes)
- Cheddar-Horseradish Soup 4.5/5 (2 Votes)
- Lobster Artichoke Dip 3.3/5 (36 Votes)
Review this recipe