Ingredients
- 4 homaol
- 1 chives
- 525 gr chicken breasts (boneless skinless)
- 45 gr butter in
- 7 gr seasoned bread crumbs divided
- 2 gr parsley flakes (dried)
- 2 gr garlic powder
- 1 gr salt
- 1 gr black pepper
- 1 gr paprika
- 6 slices equal
Preheat the oven to 350 degrees. In a small bowl, combine the parsely, chives, and garlic powder; set aside. Between 2 pieces of waxed paper, gently pound the chicken to 1 cm thickness with a mallet or rolling pin. Sprinkle both sides of each breast lightly with salt and pepper, then sprinkle 1 teaspoon of the parsely mixture on one side of each chicken piece. Place a slice of butter in the center of each piece of chicken and roll tightly, tucking in the sides as you roll. Place the rolls seam side down in a medium-sized muffin tins that have been coated with nonstick vegetable spray; sprinkle half teaspoon of the seasoned bread crumbs and some paprika over each roll. Bake for 25-30 minutes or until no pink remains and the juices run clear. Serve immediately.