This is a recipe that I have been making for years, I consider it one of my comfort foods. I don’t follow a recipe I just kind of “wing it” every time. Today I tried my very best to measure all of the ingredients so I could share this recipe with you.
4 boneless skinless chicken breast, filleted
1 cup Italian style bread crumbs
⅓ cup grated Parmesan cheese
2 garlic cloves, crushed
2 Spanish onions, chopped
¼ bunch of parsley, chopped
¼ cup lemon juice
⅓ cup dry white wine
1 ¼ cup chicken stock
2 tablespoons butter, melted
2 tablespoons better, room temperature
2 tablespoons extra virgin olive oil
1 cup shredded mozzarella cheese (Italian style)
salt and fresh ground black pepper to taste
Instructions: Fillet each chicken breast. Place chicken breast between 2 pieces of plastic wrap and pound chicken thin.
In a large bowl mix bread crumbs, Parmesan, garlic, 1 chopped onion, parsley, ¼ cup chicken stock and 2 tablespoons melted butter. Spread layer of breadcrumb filling onto chicken. Spread a layer of shredded cheese and season with salt and pepper. Roll up chicken starting with narrow end secure closed with toothpicks or twine.
Place rolled chicken breast in casserole dish. Drizzle with olive oil and season with salt and pepper. Cover and bake in oven at 350° F for 40 minutes.
In a pan heat 2 tablespoons butter add 1 chopped Spanish onion and cook until soft. Add in ¼ cup of lemon juice, ⅓ cup of dry white wine and 1 cup of chicken stock and cook until begins to thicken. To assist thickening add 1 teaspoon corn starch. Remove cover, pour sauce over chicken and broil on high for approximately 5 minutes until chicken begins to brown.