Rolled Chicken Stuffed with Parmesan and Chives

Michelle Medina

By
@Italianchick

This recipe is simple but so incredibly flavorful and mouth watering. Growing up in an Italian household my Mother always made huge family Sunday dinners so we would have a protein, a huge bowl of pasta, veggie, salad, and dessert of course. We always had a large crowd because me and my 2 sisters invited a friend or boyfriend or both. Not sure how my Mom did it every Sunday but our dinners we're always soooo YUMM. This was one of the first dishes I learned how to make when I was a teenager. It's ALWAYS a HUGE hit so enjoy. Mangia!!


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Comments:

Serves:

4

Prep:

30 Min

Cook:

45 Min

Method:

Pan Fry

Ingredients

4
chicken breasts, boneless, skinless, pounded thin
2/3 c
Italian bread crumbs
1
egg
1/2 c
grated Parmesan cheese
4 tsp
chives, dried but you may use fresh as well
6 Tbsp
butter/divied
flour, seasoned with salt and pepper

Directions Step-By-Step

1
Melt 2 tablespoons of the butter and spoon 1/2 tablespoon in the middle of each flattened chicken breast. Place 2 tablespoons of parmesan cheese and 1 teaspoon of dried chives on top of the butter.
2
Roll up the stuffed chicken and carefully coat with flour that is seasoned with salt and pepper, then dip into egg and then bread crumbs. Set aside.
3
Melt remaining 4 tablespoons of butter into large saucepan and add the 4 stuffed chicken breasts, crease side down.
4
Saute on medium low, turning occasionally, for approximately 45 minutes or until juices from chicken run clear.
5
Once you remove chicken from pan, cover and let chicken rest for about 5 minutes so that juices do not run out and chicken stays moist. Spoon warm butter and juices from frying pan over chicken and serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian