Categories: Chicken
Ingredients
- 1 tbsp chopped green onion
- 1 tbsp fresh parsley
- 1 garlic clove, minced
- 1/2 of a 1/4-lb stick of butter, chilled
- 1 egg, beaten
- 1 tbsp water
- 1/4 cup flour
- 1/2 cup breadcrumbs
- 4 chicken breasts
- salt and black pepper
- 1 tbsp butter
- 1 tbsp cooking oil
Directions
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In a small bowl, combine green onion, parsley and garlic; set aside. Cut chilled butter into 2 2 1/2×1/2-inch sticks. In a shallow bowl, stir together egg and water. Place flour in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Set all three bowls aside.
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Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles about 1/8-inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Divide green onion mixture among chicken. Place a butter stick in center of each chicken piece. Fold in sides; roll up from bottom edge.
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Coat chicken rolls with flour. Dip in egg mixture; coat with breadcrumbs. Dip in egg mixture again; coat with more breadcrumbs. Place coated chicken in a 2-qt rectangular baking dish. Cover and chill overnight.
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In a large skillet, melt the 1 tbsp butter over medium-high heat; add oil. Add chilled chicken. Cook about 5 minutes or until golden brown. Return rolls to baking dish. Bake, uncovered, at 400 for 15-18 minutes.