50 (4-ounces each) boneless skinless chicken breasts (4-6 oz each)
2 tablespoons salt
2 tablespoons black pepper
24 ounces butter or margarine, softened
2 1/2 teaspoons dried oregano, crumbled
1 tablespoon dried marjoram, crumbled
1/2 ounce chopped fresh parsley
24 ounces swiss cheese
1 pound all-purpose flour
20 ounces eggs (about 12 total), beaten
2 pounds dry bread crumbs
3 cups dry white wine
Servings: 50
1. Flatten chicken breasts and sprinkle with salt and pepper. (Keep chicken refrigerated, removing small quantities as needed for production.)
2. Mix together butter and seasonings. Spread each chicken breast with 1 tsp seasoned butter (save remaining seasoned butter for later step).
3. Cut cheese into 1/2-oz strips and roll inside each piece of chicken.
4. Roll each chicken breast in flour, then egg, then crumbs. Place in 12x20x2-inch pans. Bake at 375°F for 15 minutes until internal temperature reaches 165°F.
5. Heat wine with butter reserved from earlier step. Pour over chicken and bake 30 minutes. Baste occasionally.
Servings: 50
2 tablespoons salt
2 tablespoons black pepper
24 ounces butter or margarine, softened
2 1/2 teaspoons dried oregano, crumbled
1 tablespoon dried marjoram, crumbled
1/2 ounce chopped fresh parsley
24 ounces swiss cheese
1 pound all-purpose flour
20 ounces eggs (about 12 total), beaten
2 pounds dry bread crumbs
3 cups dry white wine
Servings: 50
1. Flatten chicken breasts and sprinkle with salt and pepper. (Keep chicken refrigerated, removing small quantities as needed for production.)
2. Mix together butter and seasonings. Spread each chicken breast with 1 tsp seasoned butter (save remaining seasoned butter for later step).
3. Cut cheese into 1/2-oz strips and roll inside each piece of chicken.
4. Roll each chicken breast in flour, then egg, then crumbs. Place in 12x20x2-inch pans. Bake at 375°F for 15 minutes until internal temperature reaches 165°F.
5. Heat wine with butter reserved from earlier step. Pour over chicken and bake 30 minutes. Baste occasionally.
Servings: 50
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