Chicken Roll Ups
4 Skinless, Boneless Chicken Breasts
4 Thick Slices Jarlsberg Cheese
1 Egg, Beaten
1 Cup Dried Bread Crumbs
3 Tablespoons Chopped Fresh Flat Leaf Parsley
1 Clove Garlic, Minced
2 Tablespoons Olive Oil
1 (14.5 Ounce) Can Chicken Broth
Step 1 Preheat oven to 375 degrees F (190 degrees C).
Step 2 Pound the chicken breasts to about 1/8 inch thickness. In a shallow plate or bowl, mix together the bread crumbs and parsley. Place a slice of cheese on each breast, roll up tightly, then dip into the egg and then the bread crumb mixture. (Note: Hold roll closed; after dipping, you will see that it begins to stay together).
Step 3 In a large skillet, saute garlic in olive oil. Add roll ups and brown quickly, just enough for the chicken to have a crisp outer coating. Remove roll ups from skillet and drain on paper towels.
Step 4 Pour 1/2 of the chicken broth into a 9×13 inch baking dish. Add all four roll ups. Bake uncovered in the preheated oven for 45 minutes, basting once with the remaining broth. Serve with grilled asparagus, herb roasted fingerling potatoes and beverage.