Stuffed Chicken "chops"
| 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 | t | Salt |
| 1 | T | Minced fresh parsley |
| 1 | T | Minced fresh chives |
| 1 | t | Lemon juice |
| 1/2 | t | Grated lemon zest |
| Salt and freshly ground | ||
| pepper | ||
| 2 | Whole boned chicken breasts | |
| with wings attached | ||
| 2 | Eggs, lightly beaten with: | |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2482
Calories From Fat: 1007
Total Fat: 114.2g
Cholesterol: 536.4mg
Sodium: 2912.2mg
Potassium: 1407.1mg
Carbohydrates: 213.5g
Fiber: 11.2g
Sugar: 10.7g
Protein: 142.5g