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

Recipe by Southern Living January 1999


Recipe Summary test

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

379 calories; fat 23.4g; cholesterol 143mg; sodium 458mg.