Something weird is happening with my refrigerator. It’s working, but maybe a little too well. Our milk was frozen this morning. So was the chicken I had taken out of the freezer two days ago to de-thaw.
Scott ran to the grocery store to buy more chicken while I Googled “Why is my food frozen?”
We think that the freezer door wasn’t shutting all the way and that was making the cooler work all the time, therefore making the refrigerator portion colder than usual.
Or we could need a new refrigerator.
I really hope we don’t need a new refrigerator.
The Ice Age in our kitchen made dinner a little later than usual tonight, but it was delicious.
- 4 ounces Monterey Jack cheese
- 1/2 cup butter, softened
- 1 teaspoon minced fresh parsley
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon dried marjoram
- 8 boneless skinless chicken breast halves (6 ounces each)
- 1/2 teaspoon seasoned salt
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1-3/4 cups crushed Caesar salad croutons
- 1/2 cup white wine or chicken broth
Cut Monterey Jack cheese into eight 2-1/2-in. x 1-in. x 3/8-in. strips. In a bowl, combine the butter, parsley, oregano and marjoram; spread 1-1/2 teaspoons over each cheese strip. Cover and refrigerate cheese and remaining butter mixture for at least 2 hours.
Flatten chicken to 1/8-in. thickness; sprinkle with seasoned salt. Place a cheese strip on each piece of chicken. Roll up and tuck in ends; secure with a toothpick. Coat chicken on all sides with flour. Dip in eggs, then coat with croutons.
Place seam side down in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. In a saucepan, combine wine or broth and reserved butter mixture; heat until butter is melted. Pour over chicken. Bake 20-25 minutes longer or until chicken juices run clear. Discard toothpick before serving
Recipe courtesy of Taste of Home Cookbook by the Taste of Home authors