Chicken Rolls with Fresh Herbs

This recipe was complicated, but tasted great.  I would recommend slicing the chicken thin, rather than trying to get it thin enough by pounding it out.  I couldn't get most of my chicken breast pounded thin enough and it didn't cook through without burning the outside.

Chicken Rolls with Fresh Herbs

2 whole chicken breasts, boned and cut into halves

4 leaves fresh basil

1 small clove garlic, peeled and halved

1 sprig oregano, leaves removed

4 T butter

2 T flour

2 eggs, beaten

3 T butter

1/2 c. fresh breadcrumbs

1. Pound each chicken breast half between two sheets of waxed paper until very thin, about 1/8" to 1/4" thick. Rub each breast with a cut clove of garlic.

2. Sprinkle the breasts on one side only with the herbs, rubbing them in well.

3. Cut the butter in portions of 1 T each and place a pat of the butter on the herbed side of the chicken breasts. Fold in the sides and roll up each breast jelly-roll fashion, securing with toothpicks if necessary.

4. Measure out the flour onto a plate. Lightly dredge each rolled breast in the flour. Dip into beaten egg and then dip into a plate filled with the breadcrumbs, using more breadcrumbs if necessary to coat each breast. Chill the chicken rolls in the refrigerator for at least 45 minutes.

5. To cook, melt the butter in a heavy-bottomed skillet over medium heat on a conventional range top. Cook the chicken rolls in the skillet for about 5 minutes, or until all sides are nicely browned. 

6. Transfer the browned rolls to a microwave-safe 9" square baking dish. Microwave, uncovered, on high power for 8-9 minutes or until cooked through, turning halfway through cookery.

7. Transfer the rolls to a serving platter and spoon over some of the cooking juices.