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Chicken Breast Braciole
boneless chicken breasts
1/2 cup bread crumbs
1/4 pound mozzarella
2 Tbsp. parsley
2 Tbsp. olive oil
2 garlic cloves, minced
4 Tbsp. white wine
juice of one lemon
Cut each chicken breast into four pieces. Place chicken breasts between waxed
paper and pound with mallet until they are 1/4 inch thick.
In center of each piece place bread crumbs, mozzarella and parsley. Roll and
secure with toothpicks. In frying pan over medium heat, sauté rolled chicken in
olive oil and garlic for a few minutes until golden brown.
Add wine, reduce heat, cover and cook 5 minutes. Sprinkle with lemon juice.