A delightful twist on classic stuffed chicken, featuring a cheesy herb filling and a crispy golden crust.
Flatten the chicken breasts to an even thickness using a meat mallet.
Place the chicken between two sheets of plastic wrap to prevent mess while pounding.
Cut the Monterey Jack cheese into thick slices.
Ensure the cheese slices are uniform for even melting.
Roll each chicken breast around a slice of cheese and secure with a toothpick.
Roll tightly to prevent the cheese from oozing out during baking.
Melt the butter and mix with chopped parsley in a bowl.
Use freshly chopped parsley for a vibrant flavor.
Dip each chicken roll in the butter mixture, then coat with breadcrumbs mixed with grated Parmesan.
Press the breadcrumbs firmly onto the chicken for a better coating.
Place the rolls seam-side down in a greased baking dish.
Ensure the rolls are spaced apart for even cooking.
Bake covered in a preheated oven at 350°F for 30 minutes.
Covering the dish helps retain moisture in the chicken.
Uncover and bake for an additional 15 minutes until golden brown.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Serve the chicken rolls hot, garnished with extra parsley if desired.
Pair with a side of steamed vegetables or a fresh salad for a complete meal.
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