jimmys devoted
05-07-2009, 11:12 AM
Chicken Bragiolle rolls
Thighs or unrolled legs work well enough for two or three rolls per person.
Adolphs meat tenderizer
Mozerella slices
Proveolne slices
Good seasoned zesty Italian dressing powder
Olive oil for frying
Plain flour bed
I debone and lay out the thigh meat. Sprinkle with Adolphs meat tenderizer unseasoned. Pound between wax paper with hammer until thin.
Lay pounded chicken on flour. Lay 1 piece of mozzarella, 1 piece of provolone, sprinkle some seasoning and roll up.
Get s skillet to with sizzling olive oil. Give one quick light roll in flour and then fry. Cook until golden brown and cheese oozes out the sides.
Remove to casserole dish. Cover with Flavored spaghetti sauce top with heavy coating parmesan cheese. Serve with pasta or bread sticks and salad.
Thighs or unrolled legs work well enough for two or three rolls per person.
Adolphs meat tenderizer
Mozerella slices
Proveolne slices
Good seasoned zesty Italian dressing powder
Olive oil for frying
Plain flour bed
I debone and lay out the thigh meat. Sprinkle with Adolphs meat tenderizer unseasoned. Pound between wax paper with hammer until thin.
Lay pounded chicken on flour. Lay 1 piece of mozzarella, 1 piece of provolone, sprinkle some seasoning and roll up.
Get s skillet to with sizzling olive oil. Give one quick light roll in flour and then fry. Cook until golden brown and cheese oozes out the sides.
Remove to casserole dish. Cover with Flavored spaghetti sauce top with heavy coating parmesan cheese. Serve with pasta or bread sticks and salad.