3 Chicken breasts; skinned --
Salt to taste
1/4 ts Pepper
2 TB Green onion -- finely cut
6 TB Unsalted butter -- cut into
1/2 c Flour
2 Egg -- lightly beaten
1-1/2 c Bread -- crunbsfresh
Vegetable oil -- for frying
Flatten the chicken breasts to a thickness of about
1/4" by placing them between pieces of wax paper and
pounding them lightly with a rolling pin or flat sided
kitchen mallet. Lay out the breasts boned side up (the
unsmooth side). Salt to taste and sprinkle with the
pepper and chives. Place a finger of butter on each
breast half. Roll up the butter in thebreast meat as
you would wrap a package, tucking in the ends at the
beginning. Dip the rolled breasts in flour, then in
the beaten eggs and finally in the bread crumbs. Chill
in the fridge for about 3 hours or more. Heat the oil
to 365 F in a saucepan or deep skillet. The oil should
be deep enough to cover the breasts. A Fry Daddy works
great here. Deep fry the breasts for 4-5 minutes
uncrowded or until golden brown. Drain on paper towels
and serve immediately. If frying in batches, keep
others warm in an oven. I like these served with warm
Hollandaise sauce and a very slight sprinkle of dill
for color.
