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Recipe
Baked Chicken Rolls With Cheese Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 305g | |
| Calories 1163 | |
| Calories from Fat 541 | 47% |
| Total Fat 61.59g | 77% |
| Saturated Fat 36.6g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 2453mg | 102% |
| Potassium 518mg | 15% |
| Total Carbs 84.59g | 23% |
| Dietary Fiber 6.6g | 22% |
| Sugars 8.89g | 6% |
| Protein 66.69g | 107% |
Ingredients Convert Measures
- 4 x Boneless skinless chicken breast halves, (about 1 lb.)
- 1 c. Fresh white breadcrumbs
- 1/3 c. Grated Romano cheese
- 1 1/2 tsp Paprika
- 1 1/2 tsp Dry thyme, crumbled
- 4 ounce Muenster cheese, cut into 1/2x4-inch-long sticks
- Extra virgin olive oil
Directions
- Preheat oven to 400F. Lightly grease small baking sheet.
- Place chicken breasts between sheets of waxed paper and lb. to 1/4-inch thickness, using mallet or possibly rolling pin. Season chicken with salt and pepper. Combine crumbs, Romano cheese, paprika and thyme in shallow dish. Place 1 cheese stick at short end of each chicken breast. Roll up chicken, enclosing cheese. Trim cheese even with ends of chicken if necessary. Brush chicken rolls with extra virgin olive oil. Dip into breadcrumb mix, pressing crumbs to adhere. Arrange chicken rolls seam side down on prepared baking sheet. (Can be prepared 8 hrs ahead. Cover and chill.)
- Bake chicken till cooked through and coating is crisp, about 15 min.
- Serves 4.
