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8 Servings4 large whole chicken breasts, skinned and boned 1 teaspoon salt 1/3 cup butter or margarine 1 tablespoon minced parsley 1 teaspoon lemon juice 1 clove garlic, minced 1/3 cup all-purpose flour 1-1/2 cups dry bread crumbs 2 eggs, lightly beaten CRISCO Shortening for deep frying Cut chicken breasts in half and sprinkle with salt. Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close. Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl. Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam-side-down on a plate; refrigerate for at least 2 hours or until crumbs are set. Heat a 1-1/2-inch layer of Crisco to 365ºF in a deep saucepan or deep fryer. Fry chicken rolls in hot Crisco for 5 minutes or until done. Remove with slotted spoon. Serve immediately with brown rice. |
