1/4 lb feta cheese, crumbled
1/4 lb Jarlsberg cheese, shredded (or other Swiss style cheese)
1/2 cup fresh Italian parsley, chopped
12 leaves fresh mint chopped
1 T capers, rinsed and drained
4 chicken breasts, skinned and boned
1 cup olive oil
1/2 cup flour
salt and pepper to taste
3 eggs, whisked
1 cup seasoned bread crumbs
Combine the feta, Jarlsberg, parsley, mint and capers in a small bowl, set aside. Pound the chicken breasts with a meat mallet until uniformly 1/3 of an inch thick. Place a sufficient amount of the cheese mixture on the pounded chicken breast, roll up and secure with a toothpick. Repeat with remaining chicken breasts. Heat the olive oil in a large skillet over medium high heat. Meanwhile, season the flour with the salt and pepper, roll the chicken rolls in the flour, then in the egg and finally in the bread crumbs, gently shaking off excess bread crumbs. Place the chicken rolls in the skillet and cook until done, about 15 minutes, turning frequently to brown evenly. Serve hot.
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