Rolled Chicken Breasts Stuffed with Mozzarella Cheese and Green Beans
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Galbani® Mozzarella Cheese, 6 slices
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1 Tbsp. grated Galbani® Parmesan Cheese
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6 skinless and boneless chicken breasts, thinly sliced and pounded
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1 bag of fresh french-style green beans or string beans, lightly blanched
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1/4 cup butter (half stick), melted
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1/4 cup dijon mustard
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1/2 tsp. garlic, minced
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1/8 cup chicken broth
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1 1/2 cup italian seasoned bread crumbs
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1 jar marinara sauce
Thinly slice and pound chicken breast to desired flatness.
Blanche green beans: boil a pot of water, place green beans in boiling water. Let cook for 2 minutes and then remove from heat.
Using cold water, thoroughly rinse beans to stop them from cooking. Set aside.
In a shallow bowl, combine bread crumbs and grated cheese. Set Aside.
In a different shallow bowl, blend melted butter, mustard, garlic and chicken broth together using a spoon.
Dip the chicken breasts, one at a time, into the mustard mixture, make sure to coat each side.
Place 1 slice of cheese on chicken, followed by 6 green beans on top of cheese; Roll.
Bread the rolled breasts in the crumb mixture, making sure to coat evenly.
Place each rolled chicken breast into a baking dish. Cover dish with foil.
Bake in an oven at 350 degree F for 25 minutes.
Meanwhile, heat a jar of marinara sauce in a pan on the stove, keep warm.
When chicken is done, take out of oven and uncover.
Place chicken back into the oven for 6-8 minutes, or until golden brown. Remove from oven.
Spoon marinara sauce over the top of each rolled chicken breast.
-
Galbani® Mozzarella Cheese, 6 slices
-
1 Tbsp. grated Galbani® Parmesan Cheese
-
6 skinless and boneless chicken breasts, thinly sliced and pounded
-
1 bag of fresh french-style green beans or string beans, lightly blanched
-
1/4 cup butter (half stick), melted
-
1/4 cup dijon mustard
-
1/2 tsp. garlic, minced
-
1/8 cup chicken broth
-
1 1/2 cup italian seasoned bread crumbs
-
1 jar marinara sauce
Thinly slice and pound chicken breast to desired flatness.
Blanche green beans: boil a pot of water, place green beans in boiling water. Let cook for 2 minutes and then remove from heat.
Using cold water, thoroughly rinse beans to stop them from cooking. Set aside.
In a shallow bowl, combine bread crumbs and grated cheese. Set Aside.
In a different shallow bowl, blend melted butter, mustard, garlic and chicken broth together using a spoon.
Dip the chicken breasts, one at a time, into the mustard mixture, make sure to coat each side.
Place 1 slice of cheese on chicken, followed by 6 green beans on top of cheese; Roll.
Bread the rolled breasts in the crumb mixture, making sure to coat evenly.
Place each rolled chicken breast into a baking dish. Cover dish with foil.
Bake in an oven at 350 degree F for 25 minutes.
Meanwhile, heat a jar of marinara sauce in a pan on the stove, keep warm.
When chicken is done, take out of oven and uncover.
Place chicken back into the oven for 6-8 minutes, or until golden brown. Remove from oven.
Spoon marinara sauce over the top of each rolled chicken breast.