“Great for dinner parties since little time is spent with food after original preparation.”-Barry
4 whole chicken breasts, split in halves (8)
1 lb. butter
1 teaspoon thyme
1 teaspoon marjoram
1 lb. mozzarella cheese
Italian seasoned bread crumbs
1 cup dry white wine (Chablis, Chardonnay, etc.)
1 lb. white rice
Ground pepper
1 beaten egg
Melt butter in saucepan. Add thyme and marjoram. Pound out chicken breast halves and lightly dip in butter mixture then in egg. Sprinkle with pepper.
Cut mozzarella into “French fry” sized strips. Roll 5 - 6 pieces mozzarella into each chicken breast half, then when completely rolled up, coat each piece completely with bread crumbs.
Arrange in baking dish. Pour remaining butter mixture over all 8 chicken rolls. Cook for 1 hour at 325 degrees add wine. Put rice in boiling water. Cook rice and chicken for 20 minutes additional.
Put rice on plate, place chicken rolls over rice. Pour sauce on chicken and rice. Serves 4 - 6.
-Barry