Riverhouse Chicken for 2

Rivergoose's Note:

A kind of hybrid of Chicken Kiev, and Parmigano I invented for my favorite nun, Sister Ruth Marie Nickerson when I worked at her hospital. A tad labor-intensive, but worth the effort. My Sweet-Patootie loves this as an anniversary dish, serve with buttered, parsley noodles and your favorite green veggie, a spinach salad, and any dry, white wine. If you want "the real thing", e-mail me, the Zaar doesn't recognize my ingredients...this is closest

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Serves: 2

Yield: 2.0 2 Chick ...

• 2 boneless skinless chicken breast halves
• ½ lb real butter
• 3 tablespoons herbes de provence
• 6 ounces monterey jack cheese
• ½ cup lemon juice
• 1 cup dry white wine
• 1 garlic clove , minced fine
• 2 cups seasoned bread crumbs
• ¼ cup olive oil

Directions:

1. Pound Chicken Breasts between 2 sheets of waxed paper till flat enough to roll up.
2. Melt butter, add Herbs, Lemon Juice, 1/2 of Wine, and Garlic, simmer till fragrant.
3. Use a pastry brush to generously coat inside of Chicken with the mixture.
4. Place 2 fingers of Monterrey Jack cheese inside of Breasts and roll with ends tucked in well.
5. Coat Chicken rolls with remaining Butter mix, then dredge with Bread Crumbs.
6. Refrigerate 1-4 Hours for best results.
7. Set oven for 350.
8. Heat Olive Oil in a heavy skillet.
9. Fry Chicken rolls till lightly brown, remove from skillet
10. Place in a shallow cassarole dish, add remaining Wine and bake for approximately 30 minutes, baste with additional butter-sauce or liquid as needed.