Chicken Breast Braciole

Chicken Breast Braciole

2 skinless boneless chicken breasts

1/2 cup bread crumbs

1/4 pound mozzarella

2 Tbsp. parsley

2 Tbsp. olive oil

2 garlic cloves, minced

4 Tbsp. white wine

juice of one lemon

Cut each chicken breast into four pieces. Place chicken breasts between waxed paper and pound with mallet until they are 1/4 inch thick.

In center of each piece place bread crumbs, mozzarella and parsley. Roll and secure with toothpicks. In frying pan over medium heat, sauté rolled chicken in olive oil and garlic for a few minutes until golden brown.

Add wine, reduce heat, cover and cook 5 minutes. Sprinkle with lemon juice.