4 Chicken breasts boneless skinless pounded into scallopinis
2 TBS herbs de Provence
zest of 1 lemon
Add zest to 2TBS herbs de Provence
(mix together with fingers so the zest is well blended with the herbs.
1 large egg, beaten lightly with a splash of buttermilk
Panko crumbs (sufficient to coat)Take two stalks of asparagus per breast, trimmed, and cut the log of chevre into quarters lengthwise,  ( 6 oz log) Flatten it gently and then roll the asparagus so that its in the core. and then roll  the cheve/asparagus  log n the herbs. Stuff the chicken  breast with the cheese roll so that it creates a mini-blini or small burrito-like roll. Dip the roll in the beaten egg and then  in panko crumbs and place seams side down in the baking pan.Place in 450° oven for 35 minutes or until panko is golden.Serve with a side of steamed asparagus.517.5 Points

To see more recipes, click here

This entry was posted on Friday, May 1st, 2009 at 10:30 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.