Rinse chicken and pat dry. Place pieces one at a time, skinned side down, between 2 sheets of plastic wrap and pound with a flat-surfaced mallet until about 1/8" thick.
In a shallow bowl, combine bread crumbs, Parmesan cheese, 1 tsp of the oregano, garlic salt and pepper; set aside.
In a small bowl, stir together the 14/ cup butter, remaining 1/2 tsp oregano and parsley.
Arrange pounded chicken pieces skinned side down. Spread about 1/2 TBSP of the butter mixture across each piece about an inch from the side; place a strip of jack cheese over butter mixture. Fold short ends over filling, then fold in long side and roll to enclose filling.
Dip each bundle in the 6 TBSP melted butter and drain briefly; then roll in crumb mixture until evenly coated. Place bundles, seam side down and slightly apart, in a 10"x15" rimmed baking pan.
Drizzle with any remaining butter. Cover and refrigerate for at least 4 hours or until the next day. Bake, uncovered, at 425F until the chicken is no longer pink when slightly slashed (don't cut through filling), about 20 minutes.
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|Serving Size: 1 Serving (4508g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2104 (28%)|
|Amt Per Serving||% DV|
|Total Fat 233.7g||312 %|
|Saturated Fat 121.5g||608 %|
|Monounsaturated Fat 60.2g|
|Polyunsanturated Fat 26.2g|
|Cholesterol 2644.2mg||814 %|
|Sodium 12324.9mg||425 %|
|Potassium 10836.9mg||285 %|
|Total Carbohydrate 291.9g||86 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 270.5g|
|Protein 979.7g||1400 %|
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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: 7425
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