| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
|
|
Halved chicken breasts |
|
|
Lump butter |
|
|
Chopped garlic |
|
|
Finely chopped mixed fresh herbs (parsley, basil, thyme, etc.) |
|
|
Salt and pepper |
|
|
Flour |
| 1 |
|
Egg, beaten |
|
|
Few bread crumbs |
|
|
Frying oil |
|
|
Watercress and/or other garnish |
INSTRUCTIONS
Remove bone and skin from the chicken breasts. Carefully cut in half and
place between 2 pieces of waxed paper. Beat with mallet until very thin.
Remove paper. In the center of each, place a small finger of firm butter
and the garlic. Sprinkle with the herbs and season with salt and pepper.
Roll up and tuck in each end. Roll in flour, then in the beaten egg, roll
in bread crumbs and fry in hot oil until golden brown, 3 to 5 minutes.
Remove and drain on paper. Arrange on hot serving dish, garnished with
watercress. Serve at once.
Posted to EAT-L Digest 03 Sep 96
From: Joe Ames <ames@PROLOG.NET>
Date: Wed, 4 Sep 1996 08:14:24 -0400
A Message from our Provider:
“We don’t change God’s message — His message changes us.”