SALISBURY CHICKEN BREASTS
The name “Salisbury,” when used with steak means that the beef will be chopped or ground. This recipe has nothing to do with chopped meat; in this case “Salisbury” refers to the town on Maryland’s Eastern Shore where the Perdue Farms headquarters is located.
You can prepare this a day ahead of time right up to the point of baking.
8 skinless, boneless chicken breast halves or two thin sliced boneless roaster breasts
1/2 cup flour
1-1/2 teaspoons salt or to taste
1/4 teaspoon ground pepper
1 cup bread crumbs
3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried
3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried
3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried
1/2 cup (1 stick) butter or margarine, melted
1/2 cup Sauterne wine
8 slices mozzarella cheese
Preheat oven to 350oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow bowl beat eggs. On a separate sheet of wax paper combine bread crumbs and seasonings. Dip chicken in flour mixture, then eggs, then crumb mixture. Roll and secure with toothpicks. Place in large shallow baking pan. Pour melted butter over chicken. Cover and bake for 20 minutes. Remove cover. Pour Sauterne over chicken. Bake, uncovered, 30 minutes more. Fold slices of cheese in half; place one on top of each roll for last 3 minutes or until cheese is melted.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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