Chicken Dijon 6 boneless, skinless chicken breasts, split 1/3 cup Dijon mustard 1 teaspoon dried dill weed or 3 teaspoons chopped fresh dill 12 slices Swiss cheese, cut to the size of the flattened chicken breasts 3 eggs, beaten 1 cup flavored bread crumbs 2 tablespoons butter or margarine 2 tablespoons Parmesan cheese Preheat oven to 350 degrees. Pound chicken breast halves to 1/2 inch thickness and lay out on cookie sheets. In small bowl, combine mustard and dill wee; mix well. Spread mustard mixture evenly over the inside of each chicken breast. Top each breast with a slice of Swiss cheese, then tuck and roll up. Place beaten eggs in a flat dish and place bread crumbs in another flat dish. Dip rolls into the eggs and then into the bread crumbs. Heat butter in a large skillet and saute the rolled breasts until golden brown. Place browned breasts into a 9 by 13 inch baking dish, coated with vegetable cooking spray. Sprinkle with Parmesan cheese. Bake for 25 minutes.
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