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Categories:
parsley POUPON Parmesan cheese garlic basil cholesterol-free egg bread crumbs chicken breasts wooden skewers margarine rice
Viewed: 28 - Published at: 5 years agoIngredients
- 2 cups chopped fresh parsley
- 6 Tbsp. GREY POUPON Dijon Mustard, divided
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 3 cloves garlic, minced
- 2 tsp. dried basil leaves
- 2/3 cup cholesterol-free egg product, divided
- 1-1/2 cups plain dry bread crumbs, divided
- 8 small boneless skinless chicken breasts (2 lb.), pounded to 1/4 inch thickness
- 8 wooden skewers
- 2 Tbsp. margarine or butter, melted
- 4 cups hot cooked rice
Method
- Preheat broiler.
- Mix parsley, 4 Tbsp.
- (1/4 cup) of the mustard, the cheese, garlic, basil and 1/4 cup of the egg product in small bowl until well blended.
- Stir in 1/2 cup of the bread crumbs; mix well.
- Spread evenly onto chicken breasts; roll up each breast starting from one of the short ends.
- Blend remaining egg product and remaining 2 Tbsp.
- mustard.
- Dip chicken rolls in egg mixture, then in remaining 1 cup bread crumbs, turning to evenly coat all sides.
- Cut each roll-up crosswise into 4 equal pieces, then thread onto skewer.
- (Each skewer will hold 4 spirals.)
- Broil, 6 inches from heat, 10 to 15 min.
- or until chicken is cooked through, turning occasionally and brushing with the melted margarine.
- Serve with rice.
