Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :2:00
Categories : Chicken Breasts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken breasts -- boneless,
- skinless
1/2 c Butter -- softened
1 ts Fresh lemon juice
1 tb Fresh parsley -- chopped
1 tb Fresh chives -- chopped
1/2 c All-purpose flour
Salt
Black pepper
1 Egg
1 c Bread crumbs
6 c Peanut oil
Cut each chicken breast in half; remove tendons. One at a time, place
breast halves between two sheets of waxed paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four rolls to fit
in middle of each flattened breast half (about 3 inches long). Chill
1/2 hour, until firm. Place a roll of butter on each breast half and
fold breast half around it, beginning with one long side, then short
sides, finishing with a long side -- like an envelope. Press edges
together and roll each piece as it is finished in a sheet of waxed
paper. Chill at least one hour while you finish with other
preparations.
Season flour with salt and pepper. Beat egg lightly with 1 ts water.
Line up a plate with flour, a shallow dish with beaten egg, and a
plate with bread crumbs. One by one, roll each piece in flour to
coat, then dip in egg, coating completely, and roll in bread crumbs,
pressing crumbs into egg coating. Place chicken pieces on a tray and
refrigerate for 1 hour.
Heat peanut oil in a fryer or wok to 350 F. Fry chicken pieces, 2 at
a time, in hot oil, until browned evenly and firm to the touch, about
5 minutes.
