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Categories:Viewed: 39 - Published at: 9 years ago
Ingredients
- 1/2 c. butter, softened
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp. dried whole rosemary
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 6 chicken breast halves, skinned and boned
- 1/3 c. all-purpose flour
- 1 egg, well beaten
- 1 1/2 to 2 c. soft bread crumbs
- veggie oil
Method
- Combine butter and seasonings; blend thoroughly.
- Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
- Place each piece of chicken between 2 pieces of wax paper. Flatten each chicken piece to 1/4-inch thickness using a meat mallet or rolling pin.
- Cut stick of butter mixture into six pats; place a pat in center of each chicken breast.
- Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour; dip in egg and coat with bread crumbs.
- Fry chicken in 1 inch hot oil (350°).
- Cook 5 minutes on each side or until browned.
- Yields 6 servings.
