This may be similar to the Chili's recipe, but without any marinade. This recipe comes from TASTE OF HOME Dec./Jan l996 issue l boneless, skinless chicken breast a dash of salt and pepper 1/2 tsp. fresh parsley, chopped 1/8 tsp. dried tarragon 1 oz. Monterey jack cheese 2 Tbs. flour 1 egg, beaten 2 Tbs. seasoned or plain dry bread crumbs 1 Tbs. butter or margarine 1 Tbs. cooking oil Pound chicken to 1/4 inch thickness. Season the inside with salt, pepper, parsley and tarragon. Place cheese in the center and fold chicken around it. Roll in flour; dip into egg, then roll in crumbs. Place chicken, seam side down, on a plate; refrigerate for 30 minutes. In a skillet, saute chicken in butter and oil until golden. Place in a small shallow baking dish. Bake uncovered, at 375 degrees for l5 minutes or until juices run clear. Hope this will be close enough to the real recipe. Enjoy!!!! Beth
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