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Categories:Viewed: 23 - Published at: 6 years ago
Ingredients
- 3 each chicken breasts skinned
- 1/4 teaspoon black pepper
- 2 tablespoons scallions, spring or green onions cut
- 6 tablespoons butter cut up
- 1/2 cup flour, all-purpose
- 2 each eggs lightly beaten
- 1 1/2 cups bread crumbled
Method
- Flatten the chicken breasts to a thickness of about 1/4 inch by placing them between pieces of wax paper and pounding them lightly with a rolling pin or flat sided kitchen mallet.
- Lay out the breasts boned side up (the unsmooth side).
- Salt to taste and sprinkle with the pepper and chives.
- Place a finger of butter on each breast half.
- Roll up the butter in thebreast meat as you would wrap a package, tucking in the ends at the beginning.
- Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs.
- Chill in the fridge for about 3 hours or more.
- Heat the oil to 365 degrees F in a saucepan or deep skillet.
- The oil should be deep enough to cover the breasts.
- Deep fry the breasts for 4 to 5 minutes uncrowded or until golden brown.
- Drain on paper towels and serve immediately.
- If frying in batches, keep others warm in an oven.
- I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color.
