|Chicken breasts||14 Ounce|
|Minced onion||1⁄4 Cup (4 tbs)|
|Minced parsley||3 Tablespoon|
|Butter||2 3⁄4 Cup (44 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Dry bread crumbs||1 Cup (16 tbs)|
Bone and halve chicken breasts.
Place each piece of chicken between 2 sheets of waxed paper; pound with flat side of meat mallet until thin.
Sprinkle each side with salt and pepper.
Saute onion and parsley in 2 tablespoons butter.
Place 2 tablespoons butter and part of the onion mixture in center of each piece of chicken.
Tuck in short ends; fold long ends over.
Secure with wooden picks.
Mix eggs and milk.
Roll chicken in flour; dip into egg mixture.
Roll in bread crumbs.
Dip into egg mixture arid roll in bread crumbs again.
Melt remaining butter in skillet.
Add chicken, seam side down; fry for about 7 minutes.
Turn; fry for about 7 minutes longer.
Place skillet in oven.
Bake at 500 degrees for 10 minutes.
Remove picks; serve immediately.
Serving size: Complete recipe
Calories 5608 Calories from Fat 4588
% Daily Value*
Total Fat 522 g802.5%
Saturated Fat 323.8 g1619%
Trans Fat 0.1 g
Cholesterol 1988.1 mg662.7%
Sodium 1272.5 mg53%
Total Carbohydrates 114 g38%
Dietary Fiber 4.9 g19.6%
Sugars 7.1 g
Protein 123 g246.6%
Vitamin A 397.4% Vitamin C 107.7%
Calcium 45.6% Iron 66.5%
*Based on a 2000 Calorie diet