- 6
Ingredients
- 1/2 cup Butter
- 1/2 Tbsp Chopped Fresh Parsley
- 1/2 Tbsp Chopped Fresh Chives
- 1 Tbsp Lemon Juice
- 6 Skinless, Boneless Chicken Breast Halves
- Salt & Pepper to taste
- 2 cups Dried Bread Crumbs
- 3 Eggs, lightly beaten
- 3 Tbsp Water
- 2 Quarts Vegetable Oil for frying
Preparation
Step 1
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, and 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 365F. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.