0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables Cooking liv, Import 1 Servings

INGREDIENTS

1 Stick unsalted butter at room temperature
1 Clove garlic, mashed to a paste with:
1/2 ts Salt
1 tb Minced fresh parsley
1 tb Minced fresh chives
1 ts Lemon juice
1/2 ts Grated lemon zest
Salt and freshly ground pepper
2 Whole boned chicken breasts with wings attached
2 lg Eggs, lightly beaten with:
2 tb Water
1 c All-purpose flour
1 1/2 c Fine dry bread crumbs
Vegetable oil for frying

INSTRUCTIONS

In a bowl stir together the butter, garlic paste, parsley, chives, lemon
juice, zest, salt and pepper to taste and on a sheet of waxed paper spread
into a 3-inch square. Wrap butter and chill until hard, about 1 hour. Cut
into 4 even pieces and reserve, chilled.
Cut each breast into 2 halves. Remove the tip and first joint of each wing.
With the back of a paring knife push the remaining skin down to the breast
so that the wing bone is exposed. Detach the fillet strip, or "tender,"
from each half. Using a meat pounder gently flatten each breast and
"tender" between sheets of plastic wrap to an even thickness of about
1/2-inch. Arrange breasts with the bone and smooth-side down on a work
surface. Sprinkle breast pieces with salt and pepper and put a chilled
piece of butter in the center of each breast. Place a flattened tender over
the butter. Enclose the butter with the chicken by folding bottom edge up
over butter, tightly roll side edges jelly-roll style and secure with
toothpicks. Arrange chicken, seam side down, in a shallow baking dish.
Cover and chill for at least 4 hours.
Dip breasts in flour, then in egg, then in bread crumbs to coat evenly.
Chill coated breasts for 1 hour. Preheat oven to 350 degrees.
In a large heavy skillet heat 1/2-inch of vegetable oil to 360 degrees F.
or until a bread cube turns golden brown in about 30 to 60 seconds.
Carefully lower two coated breasts into hot oil and fry until golden brown,
about 3 to 4 minutes. Transfer browned chicken to paper towels to drain.
Allow oil to reheat to proper temperature. Fry remaining two breasts. Place
fried chicken in a shallow baking dish and bake, uncovered, for 15 minutes.
Serve immediately.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8853 Posted to MC-Recipe Digest V1 #547 by
Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997

A Message from our Provider:

“Death: the end of excuses, the beginning of eternity”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?