Ingredients
3/4 c. butter, melted
2 cloves garlic, pressed
1 c. fine dry bread crumbs
2/3 c. grated parmesan cheese
1/4 c. fresh parsley, minced
1 tsp. salt
1/4 tsp. pepper
4 boneless whole chicken breasts
juice of 2 lemons
paprika
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Split and skin chicken breasts. Combine butter and garlic, stir well and set aside. Combine bread crumbs, cheese, parsley, salt and pepper, stir well. Dip chicken in butter mixture then coat with crumb mixture. Fold long sides of chicken together, bring short ends over and secure with a toothpick. Place chicken rolls seam side down in a greased pan, sprinkle with lemon juice and paprika. Bake at 350° for one hour or until done. Yield: 8 servings.