I took the flour, salt and pepper that called for dredging on a plate and put it in a plastic bag. I put each (well) stuffed chicken breast in the back and just shook the back. This way I got an nice, even coating of the mixture. Then I went on as the recipe called. Meal was delicious and we served it with a reisling.
Date Posted: Sep. 18, 2007
Photography Notes: The beauty of this chicken breast is that it is a roll and it must be sliced and shown as a roll, which is what I did. To NOT show the roll, is defeating the beauty of this meal. I also suggested that you might have some wine with your meal.
Cooking Level: Expert
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