flour
½ cup butter
½ cup chopped onion
½ cup chopped parsley
1 egg
1 tbsp water
½ cup fine bread crumbs
4 large chicken breast, de-boned and cut in half
Remove
skin from breasts and pound ¼ inch thick.
Salt the breasts. Cream the
butter and add onion and parsley. Spread a small amount of onion mixture at end
of each breast and roll, hold together with toothpicks. Dust each roll with flour, dip in beaten egg and roll in bread crumbs. Chill at least on hour in the fridge. Fry in hot deep fat at 360º for 15 minutes,
browning all sides and draining on paper towels.
