Parmesan chicken breast roll ups
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- chicken breasts, boneless and skinless
- 8 c
- salt water (for brine)
- italian seasoning
- 12 slice
- dried bread for crumbs
- 1/4 c
- parmesan cheese
- 1 Tbsp
1Brine chicken breasts in salt water for at least 8 hours. The longer the better!
pound out to flatten, sprinkle with montreal and italian and roll, use toothpicks to hold closed.
whirl bread slices, parmesan cheese & salt in the food processor, roll the chicken in it and place on a greased 9x13 pan.
Cook for 30-45 minutes at 400. until juices run clear.
Serve with chicken gravy.