Foil-Packed Stuffed Chicken
Serving Size / Yield
- 2 C. steamed broccoli
- 3 T. tarragon
- 3 T. parsley
- 3 T. chives
- 2 tsp thyme
- Salt and freshly ground pepper
- 6 small skinless, boneless chicken breasts
- 1 C. flour
- 4 large eggs
- 1 T. Dijon mustard
- 2 C. bread crumbs
Preheat the oven to 350º F.
In a large bowl mix the broccoli, tarragon, parsley, chives, thyme, salt and pepper.
Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags. Using a tenderizer flattened chicken breasts.
Transfer to a clean surface and season with salt and pepper.
Put about two tablespoons of broccoli-herb mixture in the center of the chicken. Tightly roll up the chicken starting at a long side, and secure with cooking string. Repeat with the remaining chicken and broccoli mixture
Put the flour in a dish. Whisk the eggs and mustard in another dish. Put the bread crumbs in a third dish. Season top of chicken rolls as desired with salt and pepper.
One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the bread crumbs to coat.
Cut 6 medium-sized sheets of foil and place one chicken roll in the center of each piece. Form a packet with the foil. Transfer to the prepared bake for 25-30 minutes or cooked through.