Yield
Makes 6 servings

To make this family-favorite chicken recipe, fill flattened chicken breast halves with an herbed butter mixture, dredge in breadcrumbs, and fry.

How to Make It

Step 1

Combine first 6 ingredients in a small bowl; stir until blended. Shape butter mixture into a 3-inch stick; cover and freeze 45 minutes or until firm.

Step 2

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 3

Cut butter stick into 6 pats; place 1 pat in center of each chicken breast half; fold long sides of chicken over butter, fold ends over, and secure with wooden picks.

Step 4

Combine egg and water, stirring well. Dredge each chicken roll in flour, dip in egg mixture, and dredge in breadcrumbs. Cover and chill rolls 1 to 8 hours.

Step 5

Heat 1/2 cup oil to 350° in a large skillet; fry chicken in hot oil 3 minutes or until browned, turning to brown rolls evenly. Transfer chicken to a baking sheet; bake at 350° for 16 to 18 minutes.

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