| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
Whole boneless chicken breasts, halved |
| 2 |
tb |
Chopped chives |
| 1 |
tb |
Minced parsley |
| 1 |
|
Stick cold margarine or butter |
| 1/4 |
c |
Flour |
| 1 |
|
Egg, slightly beaten |
| 1/2 |
c |
Dry bread crumbs |
INSTRUCTIONS
Place each half chicken breast between two pieces of plastic wrap. Using
the flat side of a meat mallet, flatten each half breast until 1/4 inch
thick.
Sprinkle breasts with salt and pepper. Divide chives and parsley among the
chicken breasts, placing in the center of each flattened breast.
Cut margarine in quarters lengthwise and then in half crosswise to make 8
pieces. Place each piece of margarine on top of the chive/parsley mix in
the center of the breast.
Roll up chicken with the margarine inside, tucking the ends and sealing
well. Roll in flour, then dip in egg, and coat lightly with bread crumbs.
Cover loosely with plastic wrap and refrigerate until ready to cook.
In a medium skillet, heat 1-1/2 to 2 inches of oil to 340F. Cook chicken in
hot oil for about 10 minutes or until golden brown, turning twice to brown
all sides. When chicken is cooked through, serve hot over rice.
NUTRITIONAL INFORMATION per serving: 312 Calories; 28g Protein; 9g
Carbohydrate;
18 g Fat; 461mg Sodium
Posted to Recipe Page 10 November 96
Date: Sun, 10 Nov 1996 05:08:09 +0500
From: Gourmet Connection <capco@norwich.net>
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