(or chicken cutlets)
Butter
Egg
Flour
Bread Crumbs
Parsley
Tarragon
Salt
Pepper
Oil (I used Olive Oil)
Instructions:
Soften butter, add Parsley, Tarragon, Salt and Pepper. Depending upon how many servings you are making, adjust amount of butter and spices. Mix together in a freezer safe container. Spread butter evenly on bottom of container to about 1/4 inch thick. Place container in freezer, covered loosely for about 1 hour.
Either pound Chicken Breasts to 1/4 inch thickness, or use cutlets. Once butter mixture is frozen, it will snap out of the container in the size cube you spread. Cut butter into enough pieces, about 1/2 inch square, to place in Chicken Breasts. Roll chicken as tightly as possible insuring the pat of butter is fully covered, secure with toothpicks or small skewers. Dip Chicken breasts in flour, then egg, then bread crumbs. Singularly place each roll on a dish, cover and refrigerate for about 40 minutes. (You can also freeze the rolls for use another day, freezer container, of course, and still singularly, do not stack).
Stove Top:
Heat oil in pan large enough to hold at least 3 rolls at a time. The oil must be very hot. Use the sprinkle water into oil method, or thermo to 360 degrees. The water drops will spit when the oil is hot enough. Place rolls in hot oil, very carefully, don't get burnt! Keep a close watch, each side should take about 5 minutes. Depending on how thin or thick your rolls are will determine chicken doneness. A good test is removing a tooth pick. If it does not "fall out" or at least come out very easily, cook longer. You also may want to adjust the heat lower as the rolls brown. DON'T COVER, it will make your coating mushy. AND do not puncture rolls with a fork to check doneness, least you puncture the butter inside. Trust me, it's still there.
When chicken is done, place on serving dish lined with a paper towel to absorb the oil. Serve immediately.
Oven:
Preheat oven 375 degrees. In an oven proof shallow baking pan, pour oil to cover bottom. Place rolls, singularly, and a 1/2 inch or so apart in pan. Bake until chicken is done, about 35-45 minutes. Again, DO NOT puncture rolls to check for doneness, keep that butter locked up!
Serve from pan using a slotted spatula so oil will drain.
Enjoy like we did - no leftovers, boo hoo!
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