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Add a photoServings: 8
Ingredients
- 2 tbsp. minced parsley
- 1 tbsp. minced chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 c. butter, softened
- 3 whole chicken breasts (12 ounce.) each), boned, halved, and skinned
- 2 Large eggs
- 1 tbsp. water
- 1 teaspoon vegetable oil
- 3 tbsp. flour
- 1 to 1 1/4 c. unseasoned bread crumbs
- Vegetable oil for frying
Directions
- Stir parsley, chives, salt, and pepper into butter. Shape into rectangle on wax paper; refrigerate20 min. Place chicken breasts, one at a time, between sheets of waxed paper. Lb. with wooden mallet to 1/4 inch thick, being careful not to tear chicken. Cut chilled butter mix into 6 equal finger size pcs. Place each finger an inch in from lower edge of each chicken breast. Fold lower edge over finger; fold up and enclose. Beat Large eggs together with water and oil. Place flour and crumbs on separate plates. Roll chicken bundle in flour, egg, then crumbs. Heat oil to 360 degrees. Fry each for 5 min. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 168 | 59% |
| Total Fat 18.97g | 24% |
| Saturated Fat 9.29g | 37% |
| Trans Fat 0.08g | |
| Cholesterol 116mg | 39% |
| Sodium 389mg | 16% |
| Potassium 175mg | 5% |
| Total Carbs 13.41g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.08g | 1% |
| Protein 14.93g | 24% |
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