She writes for a living and has her own business "Freelance Writers Wanted" where she showcases the work of both experienced and budding new writers. She is a proud wife and Mother of 5 kids, and a very excited Nanny to 2 grand-baby girls. Kerry is also in College studying Psychology. This recipe has been revised to allow for dietary restrictions, with an emphasis on the reduction of saturated fat and sodium intake. The sour light cream is lower in sodium than the heavier blend, and will adopt the rich flavors of the herbs. This aromatic blend will greatly enhance the flavor of the entire dish. Recipe serves 8.
Ingredients:
4 boneless chicken breasts with skin on
1 cup of sour light cream
1 finely chopped fresh parsley(dried OK)
1 tbs each of Italian herbs, sage and paprika.
whole black pepper
1/3 cup flour
3 eggs, whole
1 1/2 cups of dried bread crumbs
Method:
Preheat your oven to 300 degrees.
Blend the pepper and herbs and mix into the sour light cream. Place into the freezer until very hard.
Butterfly the breast fillets and beat until thin using a meat tenderizer.
Remove the sour cream from the freezer, and divide into cut 8 equal portions.
Take a piece of the mixture and bundle your chicken breasts into rolls. Because the cream is frozen first, the incidence of dissipation is minimized in the cooking process.
Dip each breast into the egg wash and finally, the breadcrumbs.
Place the chicken parcels into the 300 degree oven for 35 - 40 minutes Leave the pan uncovered.
Serve with french bread and a crunchy salad of lettuce and curly parsley, tomatoes and low fat fetta cheese. This type of fetta generally has a reduced sodium content. Sprinkle with a few drops of fresh grapefruit juice for an acidic compliment.
Offer your guests some very dry Apple Cider or Riesling.
Offering red wine with chicken is not common practice, but if you prefer it, a hearty Burgundy would be fine.