SIMON AND GARFUNKEL CHICKEN

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Contributed by Tamalin Christen
Parsley, Sage, Rosemary and Thyme...get it?
  • 4 chicken breasts, skinless, boneless, good quality
  • 1/2 cup butter, softened
  • salt and pepper to taste
  • 6 sliced mozzarella cheese
  • flour
  • 1 egg, beaten
  • bread crumbs (preferably fresh)
  • 2 T. chopped fresh parsley
  • 1 T. chopped fresh sage (or 1/2 t. dried)
  • 1 T. chopped fresh rosemary (or 1/2 t. dried)
  • 1 T. fresh thyme, pulled from stem (or 1/2 t. dried)
  • 1/2 cup good quality chicken stock
Flatten chicken breasts between sheets of waxed paper (I use a meat mallot). Spread each breast with 1 teaspoon butter and sprinkle with salt and pepper. Place 1 slice of cheese on each piece of chicken, then roll and tuck ends, fastening with toothpicks if necessary. 

Coat lightly with flour. Dip in egg and roll in bread crumbs. Arrange in a baking dish. Repeat with each piece of chicken. 

Melt remaining butter and add herbs. Pour butter mixture over chicken. 

Bake, uncovered, for about 30 minutes at 350°. 

Pour chicken stock over chicken and baste with butter drippings. 

Bake for 20 minutes longer. Remove toothpicks and serve. Yield 4 servings.



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