Breaded chicken filled with butter, garlic, and lemon juice and deep-fried until golden brown.
-By Carrie (Strommen) Lennie
4 oz Softened Butter
2 Tbsp Lemon Juice
1 Garlic Clove
1 Tbsp Chopped Parsley
Salt and Pepper to Taste
4 Boneless Chicken Breasts
Oil for Frying
3 Tbsp Plain Flour
3 Tbsp Fresh White Breadcrumbs
- Work together the butter and lemon juice until smooth. Peel and crush the garlic and add to the butter with the parsley and seasoning. Mix well. Shape into a cylinder, wrap in foil and place in freezer for 1 hour to firm.
- Place the chicken breasts between two sheets of dampened greaseproof paper on a flat surface and beat flat with a heavy knife or wooden mallet until thin.
- Heat the oil in a deep-fryer to 350 degrees.
- Place a piece of butter on each chicken breast. Roll chicken round butter and secure with a cocktail stick. Coat each piece of chicken all over with the flour, then dip in the eaten egg to cover and finally in the breadcrumbs, pressing them on well. Fry for 12-15 minutes until golden brown. Drain on kitchen paper, remove cocktail sticks and serve immediately with lemon wedges.