More time consuming, than difficult, this one’s started on top of the range, but transferred to the oven to complete.
4 whole medium chicken breasts (3 lbs.)
2 tablespoons fresh-snipped parsely
1 to 2 tablespoons chopped green onion
1 stick of butter, chilled
⅓ cup all purpose flour
1 beaten egg
1 tablespoon water
½ cup fine dry bread crumbs
Cooking oil or shortening for deep-fat frying
Skin, halve lengthwise, and bone chicken breasts. Place 1 piece of chicken between two pieces of clear plastic wrap. Working from center to edges, pound lightly with a meat mallet, forming a rectangle about 1/8” thick. Remove plastic wrap; sprinkle chicken with some parsley and onion. Season with salt and pepper. Repeat with remaining chicken.
Cut chilled butter into 8 sticks, each about 2 to 2 & 1/2 “ long. Place 1 of the sticks on each chicken piece. Fold in sides; roll up jelly roll style, pressing all edges together gently with your fingers, to seal.
Place flour in a shallow dish. in another shallow dish combine egg and water. Roll chicken in flour to coat, then dip in egg mixture. Coat with crumbs. Cover, chill at least an hour.
Heat an additional 1/4 cup butter in a large skillet. Fry chilled chicken rolls on all sides about 5 minutes or until brown. Transfer to a 12×7.5×2” baking dish. Bake ina 400 degree oven for 15 to 18 minutes. Spoon pan drippings over individual servings.
Serve over buttered noodles with a green vegetable.
| LAST IMAGE is prior to being baked for 15-20 minutes | Finished dish’s photo got interrupted by a self imploding watermelon 🍉 on the counter. 😂😂