1/2 c. butter, softened
2 Tbls. minced chives
2 Tbls. minced fresh parsley
1/4 tsp. salt
1/8 tsp. pepper
6 boneless skinless chicken breast halves
6 slices provolone cheese
1/4 c. all-purpose flour
1/4 c. orange juice
1 c. dry bread crumbs
1/2 tsp. grated orange peel
In a bowl, combine the butter, chives, parsley, salt and pepper. Shape into a 6-in. x 2 in. rectangle; place on waxed paper. freeze until firm, about 30 minutes.
Flatten chicken to 1/4 in. thickness. Cut butter mixture into 6 strips. Place one strip into the center of a cheese slice. Roll the chicken around the cheese, and butter mixture. Tuck in the ends. Secure with a toothpick.
Place the flour in a shallow bowl. in another bowl, beat egg and orange juice. In a third bowl, combine bread crumbs and orange peel. Coat chicken with flour, dip in egg mixture, then roll in crumb mixture. Place seam side down in a greased 13 x 9 x 2 in. baking dish.
Bake uncovered at 375 for 35-40 minutes or until chicken juices run clear. Discard tooth picks before serving.
This was an interesting dish...I must say. Mike thought it was heaven. I on the otherhand, thought he must be extra hungry. It was good, but I thought it tasted a little dry. Almost like it needed a little sauce to go over it. Next time I make this, I will try making an orange sauce to go over it. Enjoy!