Chicken With Fines Herbes
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 4 large chicken breasts, skinned, halved, and boned
- 1⁄4 cup butter, softened
- 1 tablespoon fresh parsley, chopped
- 1⁄4 teaspoon fines herbes
- 1⁄4 teaspoon dried oregano, crushed
- 1⁄4 teaspoon dried marjoram, crushed
- 2 ounces monterey jack cheese, cut into eight strips
- 1 egg, beaten
- 1 tablespoon water
- 1⁄2 teaspoon vegetable oil
- 1⁄4 cup all-purpose flour
- 1⁄2 cup dry breadcrumbs, fine
- 1⁄4 cup dry white wine
- minced fresh parsley
directions
- Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8" thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350°F.
- Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
- Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
- Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.
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Reviews
-
I have been making this for years.<br/>I make another half of the butter herb mixture to drizzle on top. And also add 1/2 c wine instead of 1/4.<br/><br/>I do it a bit different. I don't use the egg wash or flour. I brush the them with the melted herb butter then coat with bread crumbs. Then drizzle the remaining butter over them. And add just the wine after 20 min.<br/>But will try adding the butter to the wine next time.<br/><br/>Also Fines Herbes is a combo of<br/>tarragon, chervil, chives and parsley. If I don't have any on hand I sub tarragon.
RECIPE SUBMITTED BY
TigerJo
United States