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Ingredients
- 8 chicken breasts, deskinned and deboned
- 1/2 c. butter
- 1 clove garlic, crushed
- 2 Tblsp. chopped chives
- 2 Tblsp. chopped parsley
- 1 1/2 tsp. salt, divided
- 1/2 tsp. pepper
- 1/2 tsp. rosemary
- 2 Tblsp. W sauce
- 1 egg
- 1/2 c. cream
- flour
- cracker crumbs
Preparation
Step 1
Tenderize chicken. Cream butter with garlic, chives, parsley, 1/2 tsp. salt, 1/2 tsp. pepper, rosemary and W sauce until smooth. Freeze until firm. Place one tablespoon cold butter mixture on each fillet. Tuck in ends and roll tightly. Secure with toothpicks. Beat egg and cream together. Roll fillets in flour seasoned with remaining salt; dip in egg-cream mixture and then in cracker crumbs. Fry in deep oil at 360 until golden brown. You can use boneless chicken fillets, but be sure there are no openings for the butter to seep through. Do not prick with fork while frying.