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onion celery garlic butter chicken bouillon granules boiling water bread crumbs milk parsley flakes rosemary thyme chicken salt pepper
Viewed: 34 - Published at: 5 years agoIngredients
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 2 tablespoons butter, divided
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 cup boiling water
- 3 cups soft bread crumbs
- 3 tablespoons fat-free milk
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside.
- Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks.
- Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.