Rolled Chicken

1. 1

   Mix sour cream with salt and juice of 2 lemons.

2. 2

   Add chicken cutlets and make sure all peices are covered with mixture.

3. 3

   Marinate overnight.

4. 4

   Next day, when ready to cook, cover each cutlet generously with bread crumbs then roll, tucking the end piece on the bottom. Line rolled chicken on a lightly oiled a large Pyrex baking pan. Pour melted butter over all the chicken.

5. 5

   Cover with foil and bake at 350 degrees for an hour. Remove foil and bake for another 1/2 hour until brown.

No additional tips available.