RECIPE TITLE "Swiss
Dijon Chicken Rolls" Author: Recipes.it
4 servings 70
- 1 pound
boneless, skinless chicken breast halves
- 3/4 cup shredded Jarlsberg light
- 6 tablespoons evaporated skim milk
- 4 tablespoons Dijon mustard
- 3/4 cup bread crumbs
- 4 tablespoons grated Parmesan cheese
- 2 teaspoons dried
- Freshly ground black pepper, to taste
- Preheat the
oven to 375°. Lightly coat an 8" x 8" baking dish with nonstick spray.
- Place the chicken
between sheets of wax paper or plastic wrap. With a meat mallet, pound
to about 1/4" thickness.
- Place an equal
amount of the Swiss cheese in the center of each breast. Set aside. In
a small bowl, mix the milk and mustard. Set aside.
- In a medium
bowl, combine the bread crumbs, Parmesan, tarragon and pepper. Roll up
each of the chicken breasts, beginning with the smaller end.
- Dip each roll
into the milk mixture and then into the bread crumbs to coat completely.
Place in the prepared baking dish with the rolled end down.
- Cover and bake
for 30 minutes.
- Uncover and
bake 15 minutes more, or until golden.
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