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|EVERY FEW MINUTES|
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2 large chicken breasts, skinned and trimmed
4 oz. butter, softened
4 cloves fresh garlic, minced
1 tsp. fresh tarragon, chopped
1 tsp. fresh sage, chopped
1 tsp. fresh parsley, chopped
1/3 cup milk
Place butter, herbs, garlic and a little pepper in a bowl and mix thoroughly. Turn out onto a rectangle of aluminum foil and roll into a 3/4 inch diameter tube. Twist ends and place in refrigerator to harden.
Using a very sharp knife, slice chicken breasts horizontally in half. Try to keep the halves the same size.
On a flat surface, spread a 12 inch length of cling wrap, place a piece of chicken in the middle and cover with a similar sized piece of wrap. With a small meat mallet, gently tap chicken out, working from the middle to the edges, until approximately 1/4 inch thick or less.
Remove top piece of cling wrap, cut a suitably sized piece of the garlic butter and place on the widest side of the chicken. Roll into a tube, folding the sides in as you roll.
Beat eggs and milk together. Roll the chicken in flour, coat with egg wash and roll in the breadcrumbs, pressing in well. Repeat egg and breadcrumb procedure. Repeat with remaining chicken.
Refrigerate for 1/2 hour or more. I prefer to deep-fry this, but it can also be shallow fried. Set your deep-fryer to about 170C (330°F) and this will allow chicken to cook through before the breadcrumbs become too brown.
Serve with mashed potato or French fries and green baby beans.
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