Tuesday, February 9, 2010

Romano Chicken

This is very similar to the Supper Solutions version of Romano Chicken that I had last night for dinner!


4 skinless, boneless chicken breasts - pounded to 1/4 inch thickness
4 slices Swiss cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil leaves
1/3 cup dry bread crumbs
1 tablespoon butter, melted

1 Place chicken breasts on cutting board. Place one Swiss cheese slice on top of each piece of chicken and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat. Place in foil pan and seal. Place in freezer.

2 Remove from freezer and allow to thaw completely in the fridge for about 24 hours. Drizzle with melted butter and cook in preheated 350 degree oven for 30 minutes.

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