Cook Tiem: 15 minutes
Yield: Makes 4 servings
Ingredients
4 (about 1 pound) chicken breasts
1/2 lb butter
2 large egg, beaten
1/2 cup flour
1/2 cup breadcrumbs dry
4 tablespoons butter for frying
freshly ground pepper
Preparation
Wash and dry chicken breasts, place smooth side on cutting board and pound to flatten to about 1/4 inch thickness. Season chicken with salt and pepper.
Combine the 1/2-lb of butter with yolk of egg and divide into four equal parts. Roll into sausage shapes approximately 3 1/2 inches in length. Cover each with wax-paper and chill until they very are hard.
Wrap the breasts around each piece of butter, creating four packets. Dip in flour, shake off excess flour and pat flat in your hand, dip in beaten eggs & roll in breadcrumbs. Refrigerate for a 2-4 hours.
Fry in a 1/2-lb of butter until golden brown.
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