Riverhouse Chicken for 2

Ingredients

• 2 boneless skinless chicken breast halves
• 1/2 lb real butter
• 3 tablespoons herbes de provence
• 6 ounces monterey jack cheese
• 1/2 cup lemon juice
• 1 cup dry white wine
• 1 garlic clove, minced fine
• 2 cups seasoned bread crumbs
• 1/4 cup olive oil

Directions

1. 1

   Pound Chicken Breasts between 2 sheets of waxed paper till flat enough to roll up.

2. 2

   Melt butter, add Herbs, Lemon Juice, 1/2 of Wine, and Garlic, simmer till fragrant.

3. 3

   Use a pastry brush to generously coat inside of Chicken with the mixture.

4. 4

   Place 2 fingers of Monterrey Jack cheese inside of Breasts and roll with ends tucked in well.

5. 5

   Coat Chicken rolls with remaining Butter mix, then dredge with Bread Crumbs.

6. 6

   Refrigerate 1-4 Hours for best results.

7. 7

   Set oven for 350.

8. 8

   Heat Olive Oil in a heavy skillet.

9. 9

   Fry Chicken rolls till lightly brown, remove from skillet

10. 10

    Place in a shallow cassarole dish, add remaining Wine and bake for approximately 30 minutes, baste with additional butter-sauce or liquid as needed.