deboned : an : Salt to taste 1/4 ts Pepper 2 TB Chives or green onion tops 6 TB Butter; unsalted :
cut : into 1/2 c Flour 2 Eggs
lightly beaten 1 1/2 Bread crunbs :
fresh : Vegetable oil 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 the breast 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 inthe 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 Recipe By : -----