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A delectable rolled chicken breast stuffed with buttery goodness can be yours without going to a high priced restaurant.
Step 1: Mix butter and seasonings
Mix the butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon pepper with the electric mixer.
Step 2: Roll butter mixture and freeze
Put the butter mixture onto a piece of waxed paper and roll it into a log shape. Then freeze it until it hardens.
Step 3: Wrap chicken
Sprinkle water on top of each chicken breast and place each one between two sheets of plastic wrap.
Step 4: Pound chicken
Pound the chicken with the meat mallet and season both sides of each breast with salt and pepper.
Pound the chicken breasts to about 1/8-inch thickness.
Step 5: Roll chicken
Place each breast on a new piece of plastic wrap, place a quarter of the butter log in the center of each breast, fold the ends of the breasts in, and roll them into logs around the butter. Then refrigerate the logs for at least 2 hours.
Roll the logs very tightly in the plastic wrap before refrigerating.
Step 6: Mix egg and water
Mix the eggs with 1 teaspoon water in a pie pan and pour the bread crumbs into another pie pan.
Step 7: Heat oil
Heat 1/2 inch of vegetable oil in a 12-inch saute pan until it reaches 375 degrees Fahrenheit on your thermometer.
Step 8: Coat chicken
Dip each chicken roll in the egg mixture and then roll in the bread crumbs to coat.
Step 9: Fry chicken
Fry each roll in the oil, sealed side down. Turn them over once. Each side will take between four and five minutes, and will turn golden brown.
The chicken should have an internal temperature of 165 degrees when it is thoroughly cooked.
Step 10: Place on a cooling rack
Place the chicken rolls on a cooling rack to drain for five minutes. Then serve them with your favorites veggies and watch as the scrumptious butter mixture spills from the chicken when you take a bite.
Did You Know?
Actress Milla Jovovich was born in Kiev, Ukraine. She moved to the United States in 1981 with her father, a doctor, and her mother, a stage actress.