| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry, Chicken | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts | |
| 2 | tb | Water |
| 1/2 | c | Flour |
| 1/2 | c | Bread crumbs |
| 2 | Eggs, beaten | |
| 2 | tb | Parsley, snipped |
| 2 | tb | Chopped green onions |
| 1/4 | lb | Butter |
| Salt and pepper |
INSTRUCTIONS
Remove bones and skin from chicken breasts and pound out to 1/8 inch thick. Cut butter into quarters and lay one in center of each chicken piece. Evenly divide onions and parsley among breasts. Salt and pepper to taste. Roll each piece into a log and secure with a toothpick. Mix eggs and water. Roll each chicken log in flour, then dip in egg and cover with bread crumbs. Wrap in plastic wrap and refrigerate for at least 1 hour or preferably overnight. Deep fry until brown, then bake at 375 degrees for 5 minutes. ******************************************* Sic friatur crustum dulce George Burnell [email protected] ******************************************* Submitted By [email protected] On TUE, 15 AUG 1995 192310 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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