cup
crumbled feta cheese or crumbled feta cheese with basil and tomato
2
tbsp.
olive oil
1
tbsp.
butter
1
tbsp.
dried parsley flakes
3/4
tsp.
garlic powder
1/2
tsp.
salt
1/2
tsp.
ground black pepper
Directions
Preheat oven to 350°F. Place each chicken breast between 2 pieces of plastic wrap. Using flat side of meat mallet, pound meat lightly into rectangle 1/4 to 1/2 inch thick.
Spread 2 rounded tablespoons of cheese evenly over top of each chicken breast. Tightly roll up. Dip each roll in beaten egg; roll in breadcrumbs.
In large skillet heat olive oil and butter over medium heat. Add chicken rolls and quickly brown on all sides. Remove from skillet. Place in shallow baking dish. Sprinkle with parsley, garlic powder, salt and pepper. Bake, uncovered, 25 to 30 minutes or until chicken is no longer pink. Let stand for 10 minutes. Cut each roll into pinwheel slices.
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