| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chicken | 8 | Servings | |
INGREDIENTS
| 8 | Chicken breasts; skinless, boneless | |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | tb | Fresh parsley; finely chopped |
| 1 1/2 | ts | Fresh chives; chopped **OR** |
| 1/2 | ts | Dried tarragon leaves |
| 1 | Stick cold butter or margarine | |
| 1/4 | c | Flour |
| 1 | Egg; slightly beaten | |
| 1/2 | c | Bread crumbs |
| . oil for frying |
INSTRUCTIONS
1. Gently pound chicken breasts to 1/8" thick between two pieces of plastic wrap or waxed paper, using flat meat mallet. 2. Sprinkle chicken with salt, pepper, parsley and chives. Cut cold butter into quarters lengthwise and then crosswise to make 8 pieces. Place one on each breast. Fold in sides and roll up jelly-roll fasion, pressing ends to seal. Coat chicken with flour, dip in egg, and then roll in bread crumbs. Cover and refrigerate until ready to fry. 3. Heat 1-1/2 to 2 inches of oil in med skillet over med heat. Fry chicken about 10 mins until golden brown, tender and cooked through. Make sure to turn to brown all sides. Make sure butter is very cold (even frozen) before frying so it will melt at right time and not leak out before cooking is complete. Variation. Soften butter and mix with minced herbs. Shape into log and chill until firm and use in place of plain butter in recipe. Per serving: 320 calories, 19g fat (53% CFF!) 9 g sat.fat, 130mg chol 310 mg sodium Contributor: "Best Chicken Cookbook" Pillsbury Preparation Time: 00:40 Posted to MM-Recipes Digest V4 #309 by Cathleen <catht@interlog.com> on Nov 28, 1997
A Message from our Provider:
“There’s hope. There’s God.”