Preheat the oven to 400 degrees. Skin and bone breasts; cut in half. Combine the butter, garlic, chives, parsley, salt, rosemary and pepper; mix thoroughly. Place on wax paper; pat into an 8 inch long roll. Freeze until firm. Place each chicken piece between 2 sheets of waxed paper; pound with mallet until 1/4 inch thick. Divide butter mixture into 8 sections. Place 1 section on each chicken piece. Tuck in ends; roll up chicken tightly, securing with toothpicks. Combine milk and egg. Dip pieces of chicken in milk mixture. Place bread crumbs in bag. Shake chicken pieces individually in bread crumbs. Place chicken in a single layer in shallow baking pan. Bake 35-40 minutes. Yield: 8 servings Taken from "Main Line Classics," edited by Gwen Fields Gilmore, published by The Junior Saturday Club, c. 1982. Posted to MC-Recipe Digest V1 #851 by Bill Webster
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 8|
|Calories from Fat: 233 (58%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 156mg||48 %|
|Sodium 349.2mg||12 %|
|Potassium 362.9mg||10 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 9.7g|
|Protein 30.3g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 400
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.