Cheesy Chicken Rolls

Ingredients:



1 tablespoon chopped green onion
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1/2 of a 1/4-pound stick of cheese, chilled
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs
4 skinless, boneless chicken breast halves
Salt and black pepper
1 tablespoon butter
1 tablespoon cooking oil



Procedure:

In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled cheese into four 2-1/2x1/2-inch sticks.

In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture.

Place a cheese piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.

Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the cheese.) Place coated chicken in 2-quart rectangular baking dish.

Cover and chill for 1 to 24 hours.

In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish.

Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.