INGREDIENTS

INSTRUCTIONS

From:    LD Goss <ldgoss@METRONET.COM>
Date:    Wed, 17 Jul 1996 10:19:45 -0500
Recipe By: Elizabeth Powell
Cut each chicken breast in half; remove tendons. One at a time, place
breast halves between two sheets of waxed paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four rolls to fit in
middle of each flattened breast half (about 3 inches long). Chill 1/2 hour,
until firm. Place a roll of butter on each breast half and fold breast half
around it, beginning with one long side, then short sides, finishing with a
long side -- like an envelope. Press edges together and roll each piece as
it is finished in a sheet of waxed paper. Chill at least one hour while you
finish with other preparations.
Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water.
Line up a plate with flour, a shallow dish with beaten egg, and a plate
with bread crumbs. One by one, roll each piece in flour to coat, then dip
in egg, coating completely, and roll in bread crumbs, pressing crumbs into
egg coating. Place chicken pieces on a tray and refrigerate for one hour.
Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two
at a time, in hot oil, until browned evenly and firm to the touch, about
five minutes.
EAT-L Digest 16 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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