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
Cooks I Like
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Read our allrecipes.com blog