This is my dh's favorite meal.
2 small whole
en breasts, skinned and boned, or 1 whole large
en breast, skinned, split and boned
2 tbsp butter or margarine, softened
2 tsp snipped parsley
1/8 tsp dried tarragon
Few drops lemon juice
Dash garlic powder
2 to 3 tbsp all-purpose flour
1/4 cup milk
½ cup soft bread crumbs
Fat for deep fat frying
Place each piece of
en, boned side up, between 2 pieces clear plastic wrap. Pound out from center with meat mallet, forming a rectangle about 1/8 inch thick. Remove wrap. Cover and chill
en.
Combine butter or margarine, parsley, tarragon, lemon juice, and
garlic powder. Shape into two 2 1/2-inch long sticks. Chill or
freeze sticks till firm.
Sprinkle
en with a little salt. Place one stick of the buter
mixture on the boned side of each piece of
en. Fold in ends;
roll up jelly-roll style, pressing edges to seal. Coat
en with
flour; dip in milk. Roll in bread crumbs. Cover and chill
en at
least 1 hour.
Fry in deep hot fat (375 degrees) about 5 minutes or till golden.
Dain on paper toweling. (Or brown
en rolls in skillet on
all sides in 2 tbsp hot butter about 5 minutes. Transfer to shallow
baking dish. Bake in 400 degree oven 15 to 18 minutes. Makes 2
servings.
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