Categories: Poultry

Ingredients

• 2 boneless chicken breasts, split
• salt
• pepper
• rosemary
• 1/4 lb. unsalted butter
• juice and grated rind of half a lemon
• 1 tbsp. chopped fresh parsley
• flour salt and pepper for rolling
• 1 egg
• 2 tbsp. water
• olive oil to fry
• Chicken gravy mix or bottled

Directions

1. Place each piece of chicken between sheets of wax paper and pound with a rolling pin until thin. Peel off the paper. Season with salt and pepper and rosemary. Cream together butter, juice and lemon grind and finely chopped parsley. Shape into a roll and chill in the refrigerator to harden. Then cut into four finger shaped pieces and put one on each piece of chicken. Roll up like a package, folding in the ends. Roll lightly in flour, salt and pepper. Put in a pie pane one egg and water. eat with a fork until blended. Dip the chicken rolls in the egg and then in the bread crumbs. Chill one hour or more before frying. Fry in deep oil until golden brown (about 7 minutes). Serve with chicken gravy.

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