Chicken Rollitini

"INN The Kitchen at Abingdon Manor"
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Entrees: Chicken Rollitini

6 skinless, boneless chicken breasts
6 slices of thinly sliced Proscuito
8 oz cream cheese, beaten to fluffy
24 Pistachio nuts
12 dried apricots
Flour for dredging
2 eggs slightly beaten
Vegetable oil

Pound chicken to approximately 1/4 inch. Top each with Porscuito, spread cream cheese, sprinkle with nuts and apricots. Tuck in sides of chicken and roll up. Dip in egg and flour and cook in hot oil until browned. Bake with Marsala wine sauce. You can also freeze after browning them for later use.


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