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
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