3 Chicken breasts; skinned —
: Salt to taste 1/4 ts Pepper
2 TB Green onion — finely cut
: fre 6 TB Unsalted butter — cut into
1/2 c Flour
2 Egg — lightly beaten
1 1/2 c Bread — crunbsfresh
: Vegetable oil — for frying Flatten the chicken breasts to a thickness of about 1/4 ” 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*F in a saucepan or deep skillet. The oil should be deep enough to cover the breasts. A Fry Daddy works great here. Deep fry the breasts for 4-5 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. Enjoy GUY FROM: GUY ATTWOOD (NFWF89A) Recipe By : —–