This is a dish to take to a sick friend or neighbor. It is my version of "chicken soup" handed down from my mother, Annie. It freezes well. Thaw completely before cooking. It can be served hot, as a dinner entree, or sliced when cooled and served as a luncheon dish. It's also great to take on picnics. Pair with Gallo® Family Vineyards Pinot Grigio.—Taste of Home Cooking School
- 1 cup butter, melted
- 1 garlic clove, minced
- 3/4 cup seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons minced fresh parsley
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- Lemon juice to taste
- In a shallow dish, combine butter and garlic. In another a shallow dish, combine bread crumbs, cheese and parsley. Dip chicken in butter, then coat evenly with crumb mixture.
- Roll up chicken and place seam side down in a 13-in. x 9-in. baking pan. Drizzle with remaining butter. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.
- Meanwhile, combine sauce ingredients. Cover and refrigerate until serving. Serve chicken with a dollop of sauce. Yield: 8 servings.
Originally published as Grandma Annie's Chicken in Taste of Home Cooking School Collection Fall 2009, p66
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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