Chicken Simon & Garfunkel

A Cookbook to Treasure, p. 157

3 chicken breasts, boned, skinned and halved horizontally

½ c. butter

Salt and pepper

6 slices mozzarella cheese

Flour

1 egg, beaten

Bread crumbs

2 tsp. parsley

¼ tsp. sage

¼ tsp. rosemary

¼ tsp. thyme

½ c. dry white wine, optional

Flatten chicken between wax paper. Spread with half of the butter. Season with salt and pepper. Place 1 slice of cheese on each breast. Roll up and fasten ends with toothpicks. 

I think I did this right? I don't know. I probably should have pounded them flatter.

Coat lightly with flour, then dip in egg and roll in breadcrumbs. Arrange in baking dish. Melt remaining butter with the parsley, sate, rosemary and thyme. 

Classic.

Bake at 350F for 30 minutes with butter mixture, basting occasionally. Pour wine over chicken and bake an additional 20 minutes. Continue basting. May be served over rice.

I served mine over some nice Parmesan couscous.

My Rating: 4/5 "It's a gimmicky spice blend from a song, but it's actually quite a good one! It's also nice that the chicken is so cheesy and buttery. They aren't kidding about the basting, by the way: if you don't do it enough the chicken comes out quite dry."