(A family favorite. Everyone plays the game of whose chicken squirts the most butter.)
- "3 whole chicken breasts, skinned, boned & halved"
- 6 T chilled butter
- Salt & pepper to taste
- 2 T chopped chives
- "1 egg, beaten"
- 1/2 c bread crumbs
- oil for deep frying
"Place each chicken breast between 2 pieces of waxed paper. Pound with a mallet
until chicken is very thin (about 1/4"" thick.) Remove waxed paper. Sprinkle each
piece with salt, pepper & chives. Place 1 T butter in center of each piece on
top of seasoning. Roll up, jelly-roll fashion, folding ends under, making a tight,
neat bundle. Place seam-side down on baking sheet. Dust chicken rolls lightly with
flour. Dip into beaten egg, then roll in bread crumbs until they are covered all
over. (Make sure there are no openings.) Freeze at least 1 hour."
40 min. before serving:
"Heat oil in deep saucepan. Fry rolls a few at a time, until golden & crisp
(about 5 min.) As each is done, place on baking sheet. Bake at 325 degrees for 20