| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
So, You, Think, You, Can’t |
6 |
servings |
INGREDIENTS
| 175 |
g |
Butter; softened |
| 1/2 |
|
Lemon; grated , rind of |
| 1 |
ts |
Lemon juice |
|
|
Salt and pepper |
| 1 |
ts |
Fresh parsley; chopped |
| 1 |
|
Clove garlic; skinned and crushed |
| 6 |
lg |
Chicken breast fillets; skinned |
| 25 |
g |
Seasoned flour |
| 1 |
|
Egg; beaten |
| 125 |
g |
Fresh breadcrumbs |
|
|
Vegetable oil for deep frying |
|
|
Lemon wedges and parsley sprigs to; (optional) |
|
|
; garnish |
|
|
Easy cook rice |
INSTRUCTIONS
Combine the butter with the lemon rind, juice, salt and pepper,
parsley and garlic. Beat well together, form into a roll and chill
well.
Place the chicken breasts on a flat surface and pound them to an even
thickness with a meat mallet or rolling pin. Cut the butter into six
pieces and place one piece on the centre of each chicken breast. Roll
up, folding the ends in to enclose the butter completely. Secure the
rolls with wooden cocktail sticks, then coat each one with seasoned
flour. Dip the rolls in the beaten egg, then coat them with
breadcrumbs, patting the crumbs firmly on the chicken.
Place the rolls on a baking sheet, cover lightly with non stick or
greaseproof paper and refrigerate for 2 hours or until required, to
allow the coating to dry. In a deep fryer, heat the oil to 160C/325F.
Put two chicken rolls in a frying basket and lower into the oil. Fry
for 15 minutes.
The chicken is cooked when it is browned and firm when pressed with a
fork. Do not pierce. Remove from the fryer, drain on absorbent
kitchen paper and keep warm while cooking the remaining chicken.
Remove the cocktail sticks before serving.
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