|Chicken breasts||4 , skinned and boned|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Chopped chives||1 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Dried bread crumbs||1⁄2 Cup (8 tbs)|
|Deep fat/Oil||2 Cup (32 tbs) (For Frying)|
Pound chicken between 2 sheets of waxed paper until thin.
Cream butter until soft; beat in parsley and chives.
Divide butter mixture into 4 servings; place in the middle of each chicken breast; salt and pepper it.
Roll chicken breast in envelope fashion; secure with 3-4 toothpicks.
Toss envelopes in flour seasoned with salt and pepper; dip in egg mixture; roll in bread crumbs.
Chill in refrigerator 1 hour.
Fry in deep hot fat or oil for 12 minutes.
Make sure envelope is tight with toothpicks so the butter does not escape while frying.
Serving size: Complete recipe
Calories 6034 Calories from Fat 4782
% Daily Value*
Total Fat 533 g819.6%
Saturated Fat 189.1 g945.4%
Trans Fat 0.2 g
Cholesterol 1214.5 mg404.8%
Sodium 1120.3 mg46.7%
Total Carbohydrates 116 g38.5%
Dietary Fiber 5.4 g21.6%
Sugars 2.8 g
Protein 183 g366.7%
Vitamin A 102.3% Vitamin C 61.5%
Calcium 22.8% Iron 78.2%
*Based on a 2000 Calorie diet