Serving Size: 8
Ingredients:
4 large whole boneless and skinless chicken breasts
1 teaspoon salt
1/3 cup butter or margarine
1 tablespoon minced parsley
1 teaspoon lemon juice
1 clove garlic, minced
1/3 cup all-purpose flour
1-1/2 cups dry bread crumbs
2 eggs, lightly beaten
Vegetable oil for deep frying
Directions:
- Cut chicken breasts in half and sprinkle with salt.
- Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close.
- Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl.
- Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam side down on a plate; refrigerate for at least 2 hours or until crumbs are set.
- Heat a 1-1/2-inch layer of oil to 365ºF in a deep fryer. Fry chicken rolls in hot oil for 5 minutes or until done. Remove with slotted spoon. Serve immediately with brown rice.
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