Petti Di Polla Alla Bolognese

Petti Di Polla Alla Bolognese

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    whole boneless skinless chicken breasts

  • Season Salt

  • ½

    cup butter

  • ½

    tsp oregano

  • ½

    tsp marjoram

  • ½

    tsp fresh parsley, chopped

  • ¼

    lb Monterey Jack cheese

  • 1

    cup flour

  • 2

    eggs - beaten

  • 1

    cup dry bread crumbs

  • ½

    cup white wine

Directions

Cut breasts in half making 8 pieces. Place between 2 pieces of wrap and pound with wooden mallet or rolling pin to flatten out into cutlets about 1/8" thick. Sprinkle with seasoned butter mixture on cheese (using half the butter mixture.) Place a stick of cheese on each cutlet and roll up as for jelly roll, tucking in ends to seal tightly. Coat rolls with flour. Dip in eggs, then roll in bread crumbs. Place in flat baking dish and back, uncovered for 20 minutes at 350. Melt remaining herb butter mixture, stir in wine and pour over chicken. Continue baking, basting occasionally, for about 15 minutes longer or until chicken is golden brown and tender. Spoon sauce over top and serve.


Nutrition

Facebook Conversations