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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 boneless skinless chicken breast halves, about 4 to 6 ounces each 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup dry white wine 3/4 tsp. crumbled dried tarragon 1 tsp. minced garlic 1/4 cup plus 2 tbsp. grated Parmesan cheese 1/4 cup dry breadcrumbs 1 large egg yolk 1/8 tsp. paprika
Directions
Pound chicken breast halves out to 1/4 inch thick with a meat mallet. Season chicken with salt and pepper on both sides. Combine wine, tarragon and garlic in a shallow baking dish. Add chicken breasts, turning to coat. Let stand 30 minutes.
Preheat oven to 350 degrees. Grease a 9x9 inch baking dish. Blend together 1/4 cup Parmesan, breadcrumbs and yolk in a food processor until evenly moistened. Remove chicken from the marinade. Spread a 1/4 of the Parmesan mixture on 1 side of each chicken breast. Roll up chicken, tucking in sides, and secure with toothpicks. Transfer chicken rolls to the prepared baking dish. Pour marinade over chicken and sprinkle with remaining 2 tbsp. Parmesan. Sprinkle with paprika. Bake chicken about 20 to 30 minutes until tender and cooked through, basting frequently. Divide between plates and serve.
Serves 4.
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