| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Russian |
Poultry, Main dishes, Russian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
tb |
Snipped chives |
| 1/2 |
ts |
Finely shredded lemon peel |
| 1 |
tb |
Lemon juice |
| 1/8 |
ts |
Freshly ground black pepper |
| 6 |
|
Whole large chicken breasts skinned and boned |
| 1 |
|
Egg |
| 1 |
tb |
Water |
|
|
All purpose flour |
| 2/3 |
c |
Seasoned bread crumbs |
|
|
Hot cooked wide noodles |
INSTRUCTIONS
: In mixing bowl cream the butter or margarine till light and fluffy.
Add the chives, lemon peel, lemon juice, and pepper. Mix thoroughly.
Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks;
freese till firm. Place 1 chicken breast at a time between pieces of clear
plastic wrap or waxed paper; pound to flatten about 1/8 inch thick.
Sprinkle lightly with a little salt. Place 1 stick of the butter mixture on
each breast. Roll up. Seal carefully with wooden picks. Beat egg and
water together. Coat chicken lightly with flour; dip in egg mixture, then
coat with bread crumbs.
: Heat the reserved 1/4 cup butter mixture in skillet over medium
heat. Add chicken and cook on all sides 10 to 15 minutes, turning gently.
Place chicken in a 12 x 7 1/2 x 2 inch baking dish. Bake in 400 degree
oven for 15 to 17 minutes. Remove wooden picks. Serve at once over
noodles. If desired, trim with parsley and kumquats.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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