Categories: Main Dish

Ingredients

• 8 boneless chicken breasts
• Pepper and salt to taste
• About 3/4 stick of butter, softened
• Lemon juice
• Fresh parsley, chopped
• 2 eggs beaten with 2 Tablespoons milk
• Bread crumbs ( I make these from white sandwich bread. Just put it in a chopper.)
• Toothpicks

Directions

1. Pound each chicken breast between sheets of waxed paper with a meat mallet or rolling pin until it is thin. Sprinkle each breast with pepper and salt to taste.

2. Mix the butter, lemon juice to taste, and parsley together and then form into balls of about 1/2 inch in diameter.

3. Place one ball in the center of each fillet. Roll the meat over the butter ball, tuck the ends in and secure with toothpicks. They won’t be perfect-I usually use 2-3 toothpicks in each.

4. Dip each roll in milk and egg mixture and then roll in bread crumbs.

5. Fry each roll in hot deep oil (Crisco oil) until they are golden. It’s hard to know how hot that you want the oil to be-you don’t want to burn the bread crumbs, but the oil will cool when you put in the chicken, so you’ll have to adjust the temperature. I usually fry one or two at a time in a fairly small, but deep pot.

6. After I fry them, I put them in the oven, uncovered, at about 350 degrees for 20-30 minutes to make sure that they are done. I don’t think that I fry them long enough for them to get totally done because I don’t want to burn them. Ideally, the butter should pour out when they are cut, but sometimes it seeps out in the pan while they’re in the oven.

Email to a friend | Print this recipe | Back