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Categories:Viewed: 64 - Published at: 2 years ago
Ingredients
- 1 1/2 sticks butter at room temperature
- 1/2 tablespoon chopped parsley
- 1 1/2 tablespoons fresh sage, minced (or other favorite herbs)
- Salt and white pepper to taste
- 6 boned chicken breasts
- 1/2 cup flour
- 2 eggs, beaten
- 2 cups bread crumbs
- 2 cups vegetable oil
Method
- In mixing bowl blend butter with parsley, sage, salt and pepper (this could be done in blender but is just as easy by hand).
- Chill.
- Place chicken breasts between pieces of plastic wrap and pound with mallet to about 1/4-inch thickness -each should be 5 to 8 inches long and about 4 inches wide.
- Place 1 1/2 to 2 tablespoons of herb butter in middle of each breast and roll it, tucking in sides to seal as well as possible.
- Chill breasts for 15 minutes before breading.
- In separate bowls place flour, beaten eggs and bread crumbs.
- Gently dip chicken breast rolls in flour, dusting off excess, then in egg mixture and crumbs.
- Set aside.
- Heat enough cooking oil in deep saucepan or wok to submerge chicken rolls at least halfway.
- Oil is at proper temperature when bread cube dropped in it turns golden brown within a minute.
- Cook chicken rolls, 2 at a time, for about 8 minutes, turning occasionally.
- Set aside on paper towels in warm oven.
- Serve hot.
