BUTTERED BREAST OF CHICKEN

Servings: 0 servings

Iris Riggs Tolley


Ingredients


Directions

Soften butter. Add parsley, pepper, and lemon juice. - Beat chicken breasts with rolling pin to flatten to about 1/8 inch. Prepare parsley butter and place in freezer to harden - beat egg - place bread crumbs and flour on separate plates - heat oil in deep fryer to 325deg F. Place 1 ounce of frozen parsley butter inside each halved breast, fold in ends, and roll up, sealing with beaten eggs. Flour each breast, dip in egg, then bread crumbs. Place carefully in hot oil and deep fry until golden brown - 6 minutes.