Ingredients
- 1 cup (2 sticks) butter or margarine
- 2 teaspoons lemon juice
- 1 teaspoon grated lemon rind
- 2 Tablespoons chopped parsley
- 1 Tablespoon finely cut chives
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 12 boneless chicken breasts
- 1/4 cup flour
- 3 eggs, slightly beaten
- 2 pkgs. seasoning coating mix for chicken
Preparation
Step 1
1. Beat butter or margarine until soft in medium-size bowl. Stir in lemon juice, lemon rind, parsley, chives, garlic, S & P until well blended. Spread mixture onto waxed paper to a 4 x 3 rectangle, about 1/2" thick. Place in freezer to chill, about 20 minutes.
2. Place each chicken breast, smooth side down, between two pieces of waxed paper. Flatten with wooden mallet or heavy object, until about 1/4" thick, being careful not to break the meat. This pounding stage is essential for recipe success. Remove papers...
3. Remove herb-butter from freezer; cut lengthwise into six 1/2" wide sticks, then half across to make 12 "fingers."
4. Place a "finger" of herb-butter in center of each flattened chicken breast. Bring long sides of chicken over the butter, then fold ends over, and roll the butter within, being sure butter is completely covered. Fasten with toothpicks.
5. Roll in flour, dip in beaten egg, then roll in crumb mixture to coat completely with crumbs. Wrap individually or a few together to freeze.
6. To bake: Unwrap chicken rolls; place in single layer in a jelly-roll pan. Bake in a very hot oven (425 degrees) for 5 minutes. Lower heat to 400 degrees and bake 20 minutes longer.