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Categories:
butter parsley clove garlic tarragon salt pepper chicken salt pepper egg water all-purpose breadcrumbs vegetable oil
Viewed: 75 - Published at: 3 years agoIngredients
- 1/4 cup plus 2 tablespoons butter, softened
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1/4 teaspoon dried tarragon or other desired herb
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 skinned, boned chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 large egg, beaten
- 1 tablespoon water
- 1/2 cup all-purpose flour
- 1 1/2 to 2 cups soft breadcrumbs (homemade)
- 1/2 cup vegetable oil
Method
- Combine first 6 ingredients in a small bowl; stir until blended. Shape butter mixture into a 3-inch stick; cover and freeze 45 minutes or until firm.
- Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Cut butter stick into 6 pats; place 1 pat in center of each chicken breast half; fold long sides of chicken over butter, fold ends over, and secure with wooden picks.
- Combine egg and water, stirring well. Dredge each chicken roll in flour, dip in egg mixture, and dredge in breadcrumbs. Cover and chill rolls 1 to 8 hours.
- Heat 1/2 cup oil to 350° in a large skillet; fry chicken in hot oil 3 minutes or until browned, turning to brown rolls evenly. Transfer chicken to a baking sheet; bake at 350° for 16 to 18 minutes.
