6 boneless, skinless, chicken breasts
1 stick butter, cut into eights lengthwise and frozen
1/2 cup chopped fresh parsley
1/2 cup flour, seasoned with salt and pepper
2 eggs, beaten
1 cup bread crumbs
Prepare breasts by removing white sinew from upper small section of breast. Run a sharp knife along the sinew while pulling it out. Pound breasts until about 1/4 inch thick.
Place a piece of butter and about 1 Tbsp parsley on each, roll up, and seal edges. dip on flour, egg, and bread crumbs. Fry until browned on all sides; then bake at 350 for 1/2 hour to cook through.
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