Name: Stuffed Chicken "Chops"
Ingredients: 1 Stick unsalted butter at room temperature; 1 Clove garlic, mashed to a paste with:; 1/2 ts Salt; 1 tb Minced fresh parsley; 1 tb Minced fresh chives; 1 ts Lemon juice; 1/2 ts Grated lemon zest; Salt and freshly ground pepper; 2 Whole boned chicken breasts with wings attached; 2 lg Eggs, lightly beaten with:; 2 tb Water; 1 c All-purpose flour; 1 1/2 c Fine dry bread crumbs; Vegetable oil for frying

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Vegetables		Cooking liv, Import	1	Servings

INGREDIENTS

1		Stick unsalted butter at room temperature
1		Clove garlic, mashed to a paste with:
1/2	ts	Salt
1	tb	Minced fresh parsley
1	tb	Minced fresh chives
1	ts	Lemon juice
1/2	ts	Grated lemon zest
		Salt and freshly ground pepper
2		Whole boned chicken breasts with wings attached
2	lg	Eggs, lightly beaten with:
2	tb	Water
1	c	All-purpose flour
1 1/2	c	Fine dry bread crumbs
		Vegetable oil for frying

INSTRUCTIONS

In a bowl stir together the butter, garlic paste, parsley, chives, lemon
juice, zest, salt and pepper to taste and on a sheet of waxed paper spread
into a 3-inch square. Wrap butter and chill until hard, about 1 hour. Cut
into 4 even pieces and reserve, chilled.
Cut each breast into 2 halves. Remove the tip and first joint of each wing.
With the back of a paring knife push the remaining skin down to the breast
so that the wing bone is exposed. Detach the fillet strip, or "tender,"
from each half. Using a meat pounder gently flatten each breast and
"tender" between sheets of plastic wrap to an even thickness of about
1/2-inch. Arrange breasts with the bone and smooth-side down on a work
surface. Sprinkle breast pieces with salt and pepper and put a chilled
piece of butter in the center of each breast. Place a flattened tender over
the butter. Enclose the butter with the chicken by folding bottom edge up
over butter, tightly roll side edges jelly-roll style and secure with
toothpicks. Arrange chicken, seam side down, in a shallow baking dish.
Cover and chill for at least 4 hours.
Dip breasts in flour, then in egg, then in bread crumbs to coat evenly.
Chill coated breasts for 1 hour. Preheat oven to 350 degrees.
In a large heavy skillet heat 1/2-inch of vegetable oil to 360 degrees F.
or until a bread cube turns golden brown in about 30 to 60 seconds.
Carefully lower two coated breasts into hot oil and fry until golden brown,
about 3 to 4 minutes. Transfer browned chicken to paper towels to drain.
Allow oil to reheat to proper temperature. Fry remaining two breasts. Place
fried chicken in a shallow baking dish and bake, uncovered, for 15 minutes.
Serve immediately.
Yield: 4 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8853 Posted to MC-Recipe Digest V1 #547 by
Angele Freeman <jfreeman@netusa1.net> on Apr 3, 1997

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