A wonderful comfort food - chicken breasts stuffed with butter and chives and breaded with parmesan cheese, baked in the oven. This is a very easy dish to make for a crowd. The secret is to use a can of Cream of Chicken Soup in the breading.
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Author Homemade Italian Cooking with Cara
1stick buttersoftened plus 8 pats for baking
2tablespoonsminced fresh chives
Salt & ground black pepper to taste
4whole chicken breastsskinned and boneless
2cans Cream of Chicken Soup
Mix the butter & chives in a small bowl. With a tablespoon form 8 balls and place on waxed paper on a small tray. Freeze for 30 minutes.
Cut each breast in half lengthwise. With a heavy mallet, pound each half between two sheets of wax paper until ½ inch thick and even all around. Repeats with all the breasts.
Salt and pepper the inside of the breast half. place a frozen ball of butter in the center and roll up. Fasten the two ends with toothpicks.
Set up the breading station. Put the flour and chicken soup each in their own try. Add the parmesan cheese to the breadcrumbs in a third try. Have a 9 X 13 baking pan ready.
Using your hands, carefully roll the chicken bundles in the flour, then the chicken soup, and finally in the breadcrumb mixture. Place in the pan. Finish breading the rest of the chicken bundles.
Place a pat of butter on top of each breaded bundle.
Bakes in a 400 degree oven for 30 minutes or until the chicken is golden brown.