Chicken Supreme

Chicken Supreme

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  • Prep Time


  • Total Time


  • Servings



  • 4

    oz Mont Jack cheese

  • ½

    cup butter, softened

  • 1

    teaspoon minced fresh parsley

  • 1

    teaspoon dried oregano

  • ½ - 1

    teaspoon dried marjoram

  • 8

    bonless, skinless chix breast halves

  • ½

    teaspoon salt

  • ½

    cup flour

  • 2

    eggs, beaten

  • 1- ¾

    cups crushed Cesar salad croutons

  • ½

    cup white wine


1. Cut cheese into eight 2-1/2 in x 1 in x 3/8 in strips. In a bowl combine butter, parsley, oregano, and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refridgerate and remaining butter mixture at least 2 hours. 2. Flatten chix to 1/8 in thickness; sprinkle w/salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat wtih croutons. 3. Place seam side down on a greased 13x9x 2 bakign dish. Bake, uncovered, at 350 for 30 minutes. 4. In a saucepan, combine wine and reserved butter mixture; heat until butter is melted. Pour over chix. Bake 20- 25 minues longer or until juices run clear. Remove toothpicks


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