Ingredients

Pound chicken breasts flat. Make a mixture of plain bread crumbs, parmesan cheese (about 1/2 cup of cheese to 2 cups br crumbs), some basil (maybe 1 TBLSP?), salt and pepper to taste and some garlic powder (about 2 tsps). I usually wing it on this, I never measure exactly. Melt a stick of butter and set aside. Take each breast and put 1 tsp real butter, about 1 TBLSP of finely chopped fresh mushrooms, about 1 TBLSP of finely chopped green onion, and about 1/2 tsp of bread crumb mixture, in the middle. Roll up and secure with toothpicks if needed. Dip in melted butter, then in bread crumb mixture. Put in 9x13' pan. Make a sauce combining a stick of butter, about 1 cup (sometimes more, depending on my mood!) of white wine, several chopped green onions, some sliced fresh mushrooms, and occasionally I put about 1/2 cup of bread crumbs in it too. Cook until butter is melted. Pour half of sauce over chicken about 1/2 hour into the cooking process - 350F oven temp. Continue to cook for another 1/2 hour. Then about 10 minutes before it's done, pour remaining sauce over the chicken and let it finish off. Serve with any kind of noodles, or salad, or my favorite, fresh asparagus

Description

View Full Recipe