Ingredients

1/4 C. butter or margarine, softened
2 Tbsp. chopped green onion
1 Tbsp. minced fresh garlic
1/4 tsp. salt
1 pinch cracked pepper
4 whole boneless, skinless chicken breasts
1/4 C. butter or margarine
2/3 C. crushed buttery crackers
1/4 C. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. thyme leaves
1 pinch cracked pepper

Cooking Instructions

Filling: Stir together all filling ingredients. Divide in four equal portions. Freeze portions for at least 30 minutes. Heat oven to 350. Flatten each chicken breast to about 1/4-inch. Place 1 portion of the butter onto each flattened breast. Roll and tuck in edges of chicken; secure with wooden picks. In 9inch square pan, melt 1/4 C. butter in oven. Combine remaining chicken ingredients. Dip rolled chicken in melted butter, then coat with crumb mixture. Bake for 55-65 minutes or until fork tender. Remove wooden picks before serving.
 
 
"Give us this day our daily bread." (Matthew 6:11)