Chef Debi: Chive, bacon add flavor to chicken
Chicken Diane Roulden might sound fancy, but with a few basic ingredients and some tips, this dinner is possible for just about any cook.
Chicken Diane Roulden
3 large chicken breasts
8 ounces of whipped cream
6 slices of bacon
1 tablespoon butter or margarine
10 ounces frozen chopped broc-
1 cup of flour
1 1/2 cup of Panko bread crumbs
1/4 cup of olive oil
Preheat the oven to 400 degrees F.
Place split breasts between waxed paper and pound to 1/2-inch thickness.
Mix cream cheese with broccoli and bacon.
Spread each piece of chicken with about 3 tablespoons of the cheese mixture; dot with 1/2 teaspoon butter.
Fold ends over filling (some will ooze out during baking). Put a toothpick in the end to hold it together.
Get three bowls. Put flour in one bowl, put 3 eggs, mixed, in another bowl and bread crumbs in the last bowl. Dip chicken Roulden in the flour, eggs, and then the bread crumbs.
Add olive oil to the pan. Heat the oil and add the chicken breast Roulden. Brown on all sides.
Place the chicken Roulden, seam side down, in shallow baking pan.
Bake on the top rack for 40 minutes or until chicken is tender and juices run clear when the meat is pierced.
Remove the toothpick and serve.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or email@example.com, or visit www.mealslikemom.com.