This is one of my favorite boneless chicken recipes. It does take more prep time than our quick chicken recipes but this dish is awesome for serving to dinner guests as it tastes great and looks great too.

What You’ll Need:

Filling:

¼ cup of butter, softened
2 tbsp. green onion, chopped
1 tbsp. fresh garlic, minced
¼ tsp. salt
1 pinch of fresh cracked black pepper

1 long sheet of wax paper cut into four equal pieces
2 whole pieces of wax paper

Chicken:

4 skinless, boneless chicken breasts
¼ cup butter
2/3 cup buttery crackers, crushed finely
¼ cup fresh parsley, chopped
¼ tsp. salt
¼ tsp. dried thyme leaves
1 pinch cracked black pepper
Toothpicks

In a bowl combine all the filling ingredients and stir together well. Spoon four equal portions of the filling mixture onto each piece of wax paper, molding them into rough rectangle shapes (close counts). Gently wrap each filling portion so as not to squish them and place them into a freezer for 30 minutes to harden.

Place a chicken breast between the two whole pieces of wax paper. Using a meat tenderizer or flat kitchen mallet (a rolling pin will do in a pinch too) flatten each chicken breast to approximately ¼ inch thick. Place one piece of the frozen filling mixture onto each flattened chicken breast and roll the chicken breast up, tucking in the edges as you go. Secure each chicken breast with a few toothpicks to hold it together.

In a small sauce pan melt the ¼ cup of butter. Meanwhile combine the rest of the chicken ingredients in a wide, shallow pan. Pour the melted butter into another wide shallow pan. Dip a rolled chicken breast into the butter mixture, coating on all sides then roll the buttered breast into the crumb mixture, again coating on all sides. Repeat for each rolled chicken breast and place in a baking pan. Bake for 55 to 60 minutes. Remove the chicken breasts and cover the pan with tin foil and allow chicken to rest for 10 to 15 minutes. Remove the toothpicks and serve.

This boneless chicken recipe may sound like a lot of work but it’s actually quite simple when you get into a groove. Remember you can make the filling mixture ahead of time and keep it frozen until you need it and even the rolled chicken breasts can be assembled and refrigerated for a few hours ahead of time. Then an hour and half before dinner is to be served just pop them into the oven.