MONTEREY CHICKEN ROLL

For a intimate dinner for two, but easily adaptable for more.Get out the boneless chicken breasts, here's another quick and yummy chicken roll. This one is stuffed with Jalapino jack cheese. Oven baked. Makes 2 servings.

1 boneless chicken breast 1
salt and pepper
1/2 oz jalapino jack cheese 20 g
1 tbsp flour 15 mL
1 beaten egg 1
2 tbsp Italian bread crumbs 25 mL
2 tbsp white wine 25 ml
1 tbsp softened butter 15 mL
1 tsp dried parsley 5 mL
1/8 tsp dried oregano crushed .5 mL

Preheat oven 350°F [180°C].

Pound chicken 1/8 thick. Sprinkle with salt & pepper. Place piece of cheese (1"x1/2"1/2") [2.5x1.5x1.5 cm]. Fold in sides, roll up. Skewer closed. Roll in flour, egg then crumbs to coat. Bake in shallow dish for 30 min. Meanwhile, for sauce, in microwave dish combine wine, butter, parsley and oregano. Cook only till butter is melted. After chicken has cooked for 20 min. Pour sauce over chicken and continue to cook.


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