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Chicken Rolls



  • 4 chicken breasts, split and de-boned
  • 1 teaspoon scallion, finely chopped
  • 1 teaspoon parsley, finely chopped
  • Butter or margarine
  • Flour
  • 1 egg
  • Cornflakes or cracker crumbs
  • 1/2 cup sherry
  • Salt


  1. Place chicken between wax paper and pound each piece as thin as possible.
  2. Place scallions, parsley, 1 pat of butter on each piece of chicken. Roll up and dip into flour, egg and cornflakes or cracker crumbs. Let stand in refrigerator overnight (or at least for 1 hour).
  3. Place in shallow pan with a stick of butter and sherry.
  4. Bake at 350 degrees F for 1 1/2 to 2 hours. Baste occasionally.
  5. Salt to taste.


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