Frank's Recipes! Wisconsin Cheese Stuffed Chicken Rolls

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Wisconsin Cheese Stuffed Chicken Rolls

2 tablespoons sun-dried tomatoes (not oil pack)
4 medium boneless, skinless chicken breast halves (about 12 ounces total)
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup fine dry bread crumbs*
2 tablespoons grated Parmesan cheese
1/2 teaspoon paprika
1 egg
4 ounces sharp cheddar cheese
1/2 to 1 teaspoon dried fines herbs or leaf sage, crushed
1 tablespoon butter or margarine, melted

In a small bowl place sun-dried tomatoes. Add enough hot water to cover; soak for 10 minutes. Drain and pat dry. Finely chop. Set aside. Place each chicken breast half between clear plastic wrap and pound each with a meat mallet to 1/8 inch thickness. Remove plastic wrap.

In a small shallow bowl, combine the flour, salt, and pepper. In another small, shallow bowl combine bread crumbs, Parmesan cheese and paprika. In another bowl slightly beat egg.

Cut cheddar cheese into four 3 x 1 x 1/2 inch pieces. Place a cheese stick on each pounded chicken breast half. Sprinkle each half with some of the chopped dried tomatoes and dried herbs. Fold in the sides of each chicken breast and roll up tightly. Roll in flour mixture, egg and then bread crumb mixture.

Arrange chicken rolls, seam sides down, in a shallow baking dish. (To make ahead, cover and chill for 1 to 4 hours.) Drizzle with melted margarine. Bake in a 350 degree F oven for 20 to 25 minutes or till chicken is no longer pink.

Makes 4 servings.

NOTE:
We make this recipe with Italian flavored bread crumbs and it comes out scrumptious!