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Add a photoServings: 4
Ingredients
- 4 x Chicken breast large boneless, skinless halves
- 1/4 tsp Salt
- 1 pkt (3-ounce) cream cheese softened
- 1 Tbsp. Parsley minced
- 1 Tbsp. Onion finely minced
- 1 Tbsp. Lemon juice
- 1/4 c. Flour, all purpose
- 1 x Egg beaten
- 1/2 c. Corn flakes crushed Vegetable oil
Directions
- Book: Customers' Cupboards Calendar
- Preheat oven to 350 .
- Place chicken breasts between sheets of waxed paper and with a wooden mallet or possibly rolling pin, flatten to 1/4 -inch thickness. Sprinkle with salt.
- In a small bowl, mix cream cheese, parsley, onion and lemon juice till blended. Spread about 2 Tbsp. of the mix on each breast. Roll up starting with the narrowest end and tucking in any loose pcs. Coat rolls with flour, dip in egg and roll in corn flakes.
- In a 10-inch skillet over medium heat, brown chicken rolls, a few at a time, in 1/4 inch oil. Place in a single layer in a baking dish. Bake for 20 min or possibly till chicken is fork tender and juices run clear.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 127 | 43% |
| Total Fat 14.06g | 18% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 136mg | 45% |
| Sodium 282mg | 12% |
| Potassium 346mg | 10% |
| Total Carbs 9.68g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.53g | 0% |
| Protein 31.51g | 50% |
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