3 1/2 TBSP. butter, softened and divided.
1 tsp. finely chopped fresh dill
3/4 tsp. salt divide
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
4 ( 6 oz. ) skinless, boneless chicken breast halves
2 TBSP. water
2 large egg whites
4 1/2 ( one oz. ) slices white bread
Combine 2 TBSP. butter, dill, 1/8 tsp. salt, pepper and garlic in a small bowl,stirring well.Chill 1 hour.
Slice chicken breast halves lenghtwise, cutting to but not cutting through other side. Open halves,laying chicken flat. Place each chicken breast half between two sheets of plastic wrap, pound to 1/4 inch thickness using a meat mallett.
Place about 1 1/2 tsp. butter mixture on the small end of the chicken breast half and roll up jelly roll fashion. Tuck in sides and secure each roll with wooden toothpicks. Sprinkle chicken evenly with 1/2 tsp salt.
Combine 2 TBSP. water and egg whites in a shallow dish, stirring with a whisk. Place bread in a food processor, pulse 10 times or until coarse crumbs measure 3 cups. Microwave 2 1/2 tsp butter on high 15 seconds or until melted. Combine melted butter and bread crumbs in a shallow dish, toss well. Dip 1 chicken breast half in egg white mixture , and again in bread crumb mixture. Dip chicken breast half in egg mixture again and in bread crumb mixture again. Repeat procedure with remaining chicken breasts.Place chicken breast halves seam side down in a jelly roll pan coated with cooking spray. Cover and refrigerate 1 hour. Preheat oven to 425 degrees.
Bake chicken at 425 degrees for 35 min. or until done.
Remove wooden picks before serving
Pairs Well With
Make sure the herbed butter is throughly chilled so it moistens and flavors the inside of the chicken as it cooks and doesn't seep out. The herbed butter is also nice with fish. Reciepe is from Cooking Light Magazine