Tuesday, June 21, 2011

CRUSTED HERB BAKED CHICKEN


This chicken takes some preparation but the result is a very moist and
tender piece of meat with lots of flavor.
 

Measure out selected spices.


 Mix spices into butter or margarine and shape into a rectangle
on a piece of parchment paper.
This is fun ... like playing with finger paints.


Flatten the chicken between sheets of plastic wrap.


Place the frozen butter/spice mixture on the chicken ...
ready to roll up.


Spices and cheeses mixed into soft bread crumbs.


Ready to roll into melted butter and then coated with the
bread crumb mixture.


Ends secured with wooden picks and ready for the oven.


Fourty minutes later... juicy and beautifully crusted chicken.


I also tried this recipe using Panko which are Japanese bread crumbs,
after dipping the rolled chicken into buttermilk.
It tasted the same but the crumbs did not brown as golden
as when I dipped into butter and then into my own soft bread crumbs.
It is a matter of preference.

1 tsp. basil leaves
1 tsp. salt
1/2 tsp. thyme leaves
1/2 tsp. parsley flakes
1/4 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. pepper

Stir spices together until blended.

1/4 cup butter or margarine

Stir 1 tsp. only, of the blended spices into butter. Shape the mixture
into a rectangle on a piece of parchment paper, approx 6 inches
by 3 inches.  Cover and place in freezer until firm.

6 boneless, skinless chicken breast halves

Cut and discard fat from chicken with kitchen shears or knife.
Rinse under cold water and pat dry with paper towels.
Flatten each chicken breast half to even thickness between sheets
of plastic wrap or waxed paper, lightly pounding with the flat side of
a meat mallet or with a rolling pin.
Remove butter mixture from freezer and cut crosswise into 6 pieces.
Place 1 piece on each chicken breast and roll up tightly; secure each end
with a wooden pick.

1 cup soft bread crumbs
1/2 cup shredded cheddar cheese
1/4 cup shredded parmasan cheese
1/4 cup butter or margarine, melted

Blend crumbs, cheeses and reserved spice mixture.
Dip chicken rolls, one piece at a time, into melted butter coating all sides.
Then coat all sides with the bread crumb mixture.
Place chicken, seam side down into 9 x 13-inch baking pan.
Bake uncovered in preheated 350° oven for 40 minutes or until chicken
is no longer pink when you cut into the center of the thickest part.
Serve with potatoes and a green vegetable or tossed salad.





1 comment:

  1. Shouldn't look at your blog when I'm hungry!! Need to try this recipe...Miss you..

    ReplyDelete