You may also like
Categories:Viewed: 123 - Published at: 9 years ago
Ingredients
- 8 tbsp butter, softened
- 2 garlic cloves, crushed through a press
- 2 tbsp chopped parsley
- Grated zest of 1 lemon
- Salt and freshly ground black pepper
- 4 boneless skinless chicken breasts
- 3 tbsp all purpose flour
- 1 large egg, beaten
- 1 1/2 cups fresh bread crumbs
- Vegetable oil, for deep-frying
Method
- Combine the butter, garlic, parsley, and lemon zest in a bowl.
- Season with salt and pepper.
- On a piece of plastic wrap, shape into a thick rectangle, then enclose in the plastic wrap.
- Refrigerate at least 1 hour, until firm.
- One at a time, pound each breast between two sheets of plastic wrap with a meat pounder to an even thickness.
- Season the breasts.
- Cut the butter into 4 equal sticks and place a stick on each chicken breast.
- Fold in the sides, then roll up the chicken completely around the butter.
- Roll each chicken packet in flour, then in beaten egg, and finally into the bread crumbs to coat evenly.
- Take care to keep the chicken closed around the butter.
- Add enough oil to come halfway up the sides of a large saucepan and heat over high heat to 350F (180C).
- Add the chicken and cook about 5 minutes, until deep golden brown.
- Transfer the cooked chicken to paper towels and drain briefly.
- Serve hot.
