1/2 pound skinless, boneless chicken breast halves
1/2 teaspoon Worcestershire sauce
2 tablespoons prepared Dijon-style mustard
2 tablespoons Italian seasoning
salt and pepper to taste
2 teaspoons paprika
3 tablespoons olive oil
white wine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a skin-lined, nonstick stockpot. Cook over medium heat until crisp. Drain, stick and place in a bowl to cool. Reserve 1/2 cup of mixture for another recipe, if desired. Cover with cubed cheese.
In a large skillet, heat olive oil over medium heat. Crack chicken in pieces, and fry in oil until golden. Remove from oil and drain on a paper towel lined sheet.
Wrap chicken with cheese mixture. Season with seasoning salt and pepper. Place coated chicken on serving plate. Brush on wine and sprinkle with reserved marinade. Arrange chicken on top of cheese mixture, and garnish with desired toppings.
Bake uncovered in the preheated oven for 45 minutes.
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