|
| |
|
| What You Need: |
|
|
|
½ cup butter or margarine
1/8 teaspoon pepper
1 egg, slightly beaten
1 clove garlic, crushed
1 tablespoon water
2 teaspoons chopped chives
4½ lb chicken breasts, boned
2 teaspoons chopped parsley
1 teaspoon salt
Shortening or salad oil
½ teaspoon crumbled rosemary
¼ cup flour
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a small bowl, combine butter, garlic, chives, parsley, salt, rosemary and pepper; blend well.
|
2. Lay on sheet of waxed paper; fold paper over top; then pat into ¾-inch thick roll.
|
3. Wrap in the waxed paper; freeze or refrigerate until very hard.
|
4. In a bowl, blend egg and water well.
|
5. Then with a rolling pin pound each chicken breast to ¼ inch thickness.
|
6. Now cut hard roll of butter mixture into 4 equal pieces; lay one piece on chicken breast and roll it up in the chicken; secure with skewer or string. Repeat.
|
7. In Dutch oven, heat 1½ inches shortening or salad oil to 370°F on deep-fat-frying thermometer, or until square of day-old bread browns in 60 seconds.
|
8. Meanwhile dip chicken rolls in flour, then in egg mixture, then in flour. Now, with tongs, lower 2 chicken rolls into hot fat.
|
9. Fry about 15 minutes, turning occasionally; then drain on paper towels. Repeat. Remove skewers or string.
|
|
TIP:
|
|
If preferred, coated chicken rolls may be pan-fried. Melt ¼ cup butter or margarine in a pan. Brown the chicken rolls on all sides; cover and cook 12 minutes; then uncover, and cook for 5 minutes or until crisp, turning once.
|
| |
|
|
|
|
|
|
|
