Chicken Breasts Neptune Recipes

Steps:

• 1. Place chicken between sheets of plastic wrap.
• 2. Pound with flat side of mallet until they are 1/4\" thick and 6-8\" across.
• 3. Sprinkle with salt and pepper.
• 4. Place some crabmeat on one end of each breast.
• 5. Sprinkle with lemon juice.
• 6. Roll up to encase filling.
• 7. Fold edges over, if desired.
• 8. Roll in cornstarch, coating heavily.
• 9. Heat butter in saucepan.
• 10. Over medium heat, saute chicken for 15 minutes or until cooked through, turning to brown evenly.
• 11. Remove from pan and keep warm.
• 12. Add green onions and green peppers to pan.
• 13. Saute 1 minute, stirring constantly.
• 14. Stir in flour.
• 15. Add wine.
• 16. Heat to boiling, stirring up brownings.
• 17. Add cream.
• 18. Boil, stirring, until sauce is thickened and smooth.
• 19. Add chicken.
• 20. Simmer 5 minutes longer.
• 21. Serve, garnished with chopped parsley.

Steps:

• In a cup or small bowl, stir together the Italian seasoning, onion powder and garlic powder. Sprinkle over both sides of the chicken. Place 1 tablespoon of cream cheese on the center of each piece, and spread slightly. Tuck in the sides, and roll up tightly. Secure with toothpicks.
• Place the bread crumbs on a plate or in a shallow bowl. Roll the chicken rolls in the bread crumbs to coat. Place on a plate, cover, and freeze for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the butter and oil in a skillet over medium-high heat. Brown the chicken rolls on all sides, this should take about 5 minutes. Transfer the rolls to a baking dish.
• Bake for 20 minutes in the preheated oven, or until chicken is no longer pink and the juices run clear. Spoon drippings from the dish over the rolls before serving.

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.