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6 servings
Ingredients:
1/2 cup butter1/2 tablespoon chopped fresh parsley1/2 tablespoon chopped fresh chives1 tablespoon lemon juice6 skinless, boneless chicken breast halves salt and pepper to taste2 cups dried bread crumbs3 eggs, lightly beaten3 tablespoons water2 quarts vegetable oil for frying
Instructions:
In a small bowl, combine the butter/margarine, parsley, chives and lemon juice.Blend all together and refrigerate.Place chicken breasts between 2 pieces of wax paper and pound well to flatten.Remove paper and season breasts with salt and pepper to taste.Remove seasoned butter from refrigerator and divide it into 6 portions.Place one portion in the center of each chicken breast.Fold the short ends of the breasts into the center, then fold in the sides.Secure each breast with a wooden toothpick.Add the water to the eggs and beat together.Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well.Chill breasts for one hour.In a deep fryer, heat oil to 365 degrees F (185 degrees C).Carefully lower breasts into hot oil.Fry for 8 minutes or until golden brown.Drain on paper toweling and serve.
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