Evening Edge
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DEL.ICIO.USChicken Rollups
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Cuisine: American
In the Kitchen With . . . Angelyn Harber, Woodstock
Nominated by Amy Sleeman:
"I want to nominate my sister Angelyn as Georgia's best home cook. Just today, she called to tell me she had some of her homemade lasagna for my family and me. She had doubled the recipe [so she could also take some] to a friend whose father had passed away. While I was there picking up my meal, she had another meal in the oven to take to an elderly couple for tomorrow night."
The kids like her Chicken Roll-up recipe, which the family calls --- for unknown reasons --- "Chicken Hmmm."
Hands on time: 10 minutes Total time: 50 minutes Serves: 4
Ingredients:
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4 boneless, skinless chicken breast halves
Garlic salt
4 tablespoons dried parsley flakes
1/4 cup ( 1/2 stick) butter or margarine, melted
1 cup Pepperidge Farm herb stuffing mix, crushed
Instructions:
Preheat oven to 325 degrees. Between two sheets of plastic wrap, pound the chicken to about 1/3-inch thickness. Sprinkle each breast with a little garlic salt and 1 tablespoon parsley flakes. Roll up and secure with a toothpick, if necessary. Roll each chicken roll in the butter, then in the stuffing mix to coat. Place in a lightly greased 9-by-9-inch baking dish. Sprinkle any remaining stuffing crumbs over the chicken. Drizzle each roll with about 1 tablespoon water to lightly moisten. Bake 30 to 40 minutes, until chicken is cooked through.
Notes:
Angelyn Harber got this recipe from her mother, and now it's popular in her brother's and sister's kitchens as well. Although the end result is pretty enough to serve to guests, it comes together quickly for a midweek supper.
Tester's notes: We liked this dish even better with fresh parsley instead of dried and a few leaves of fresh spinach, basil or sage spread over the chicken before rolling. You also can moisten the tops of the rolls with white wine instead of water.
Tester's notes: We liked this dish even better with fresh parsley instead of dried and a few leaves of fresh spinach, basil or sage spread over the chicken before rolling. You also can moisten the tops of the rolls with white wine instead of water.
Nutrition:
Per serving: 277 calories (percent of calories from fat, 44), 28 grams protein, 10 grams carbohydrates, 1 gram fiber, 13 grams fat (8 grams saturated), 97 milligrams cholesterol, 405 milligrams sodium.
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