Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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