Recipe - Stuffed Chicken Chops

1 Stick unsalted butter at
room temperature
1 Clove garlic, mashed to a
paste with:
One half teaspoon Salt
1 tablespoon Minced fresh parsley
1 tablespoon Minced fresh chives
1 teaspoon Lemon juice
One half teaspoon Grated lemon zest
Salt and freshly ground
pepper
2 Whole boned chicken breasts
with wings attached
2 lg Eggs, lightly beaten with:
2 tablespoon Water
1 cup Allpurpose flour
1 One half cup Fine dry bread crumbs
Vegetable oil for frying

In a bowl stir together the butter, garlic paste, parsley, chives, lemon
juice, zest, salt and pepper to taste and on a sheet of waxed paper spread
into a 3inch square. Wrap butter and chill until hard, about 1 hour. Cut
into 4 even pieces and reserve, chilled.

Cut each breast into 2 halves. Remove the tip and first joint of each wing.
With the back of a paring knife push the remaining skin down to the breast
so that the wing bone is exposed. Detach the fillet strip, or "tender,"
from each half. Using a meat pounder gently flatten each breast and
"tender" between sheets of plastic wrap to an even thickness of about
1/2inch. Arrange breasts with the bone and smoothside down on a work
surface. Sprinkle breast pieces with salt and pepper and put a chilled
piece of butter in the center of each breast. Place a flattened tender over
the butter. Enclose the butter with the chicken by folding bottom edge up
over butter, tightly roll side edges jellyroll style and secure with
toothpicks. Arrange chicken, seam side down, in a shallow baking dish.
Cover and chill for at least 4 hours.

Dip breasts in flour, then in egg, then in bread crumbs to coat evenly.
Chill coated breasts for 1 hour. Preheat oven to 350 degrees.

In a large heavy skillet heat 1/2inch of vegetable oil to 360 degrees F.
or until a bread cube turns golden brown in about 30 to 60 seconds.
Carefully lower two coated breasts into hot oil and fry until golden brown,
about 3 to 4 minutes. Transfer browned chicken to paper towels to drain.
Allow oil to reheat to proper temperature. Fry remaining two breasts. Place
fried chicken in a shallow baking dish and bake, uncovered, for 15 minutes.
Serve immediately.

Yield: 4 servings

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8853 Posted to MCRecipe Digest V1 #547 by
Angele Freeman jfreeman@netusa1.net on Apr 3, 1997