Chicken and Cream Cheese Roll Ups
An interesting recipe for chicken breasts rolls stuffed with cream cheese and herbs.
2 large chicken breasts; boneless and skinless,
Salt to taste,
For the stuffing –
1 1/2 oz cream cheese; softened,
1 tsp chopped parsley,
1 tsp dried chives,
1/4 tsp dried oregano,
1 tsp lemon juice,
2-3 tbsp all-purpose flour,
1 egg beaten,
1/4 cup cereal crumbs or cornflakes (crumbled) or bread crumbs.
Pound the chicken until 1/4 inch thick. Spread some salt and set it aside until you prepare the stuffing.
In a mixing bowl, combine cream cheese, parsley, oregano, chives and lemon juice. Mix well. Divide into two portions and spread over the pounded chicken breasts. Roll up neatly. Seal with toothpicks if needed. Spread the flour in a flat dish and crumbs in another. Roll each roll into the flour, then dip into the egg and then coat with crumbs. Preheat the oven at 350 degrees F (175 degrees C). Place the rolls in a baking dish, baste with some oil and bake them for 20 minutes or until golden brown all over. Flip them over occasionally. When done, remove the toothpicks and serve.