3 breasts of chicken
8 oz butter
2 tablespoons butter
1 bunch parsley
4 green onions (or chives)
3 cloves garlic
3 eggs
3 tablespoons milk
1/2 cup Japanese bread crumbs
1/4 cup flour
1 cup rice
2 cups chicken broth (see below)

Set out the butter to soften. Preheat the oven to 350°F. Simmer the chicken until done. IMPORTANT! Save 2 cups of the broth from the chicken pot to cook the rice in.

After allowing the chicken to cool, place between two sheets of wax paper and pound out flat. In an oven safe pot, lightly brown rice in 2 tablespoons butter, then add chicken broth. Cover and place in oven for 20 to 25 minutes or until all the liquid is absorbed.

Chop the parsley, onions and garlic and mix with the butter. Wrap chicken around a spoon full of the butter mixture and compress lightly.

Set up three bowls, the first with flour, second with the egg and milk mixture and the third with the Japanese Bread Crumbs. Cover each chicken ball in each of the bowls accordingly and put on a perforated oven pan with a pan underneath.

Bake 20 minutes and serve over rice.

Enjoy!

Submitted by: BennyTheCook