|Softened butter||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Teaspoon|
|Dried tarragon||1⁄2 Teaspoon|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||1 Cup (16 tbs) (For Deep Frying)|
Cream together the butter, parsley, tarragon, salt, garlic salt, and pepper.
Divide into 4 portions; and shape each portion into a 2-inch finger.
Freeze for 20 minutes.
Bone, skin and cut in half the chicken breasts.
Pound each to a 1/4-inch thickness.
Place the butter portion in the center of each chicken breast.
Roll meat around butter, tucking in ends.
Secure with a toothpick if necessary.
Dust with flour, dip in beaten egg, and roll in bread crumbs.
Cover and refrigerate 1 hour.
Fry chicken in deep fat until golden brown, about 5 to 7 minutes.
Be careful not to pierce the meat as the butter will run out.
Serving size: Complete recipe
Calories 1215 Calories from Fat 697
% Daily Value*
Total Fat 79 g121.5%
Saturated Fat 35.1 g175.4%
Trans Fat 0.1 g
Cholesterol 533 mg177.7%
Sodium 1852.8 mg77.2%
Total Carbohydrates 32 g10.5%
Dietary Fiber 1.9 g7.7%
Sugars 2.1 g
Protein 92 g183.7%
Vitamin A 45.2% Vitamin C 20%
Calcium 16.2% Iron 35.8%
*Based on a 2000 Calorie diet