Ingredients:
1 tablespoon green onion, chopped
1 tablespoon parsley
1 clove garlic, minced
100 grams butter, chilled
1 egg, beaten
1 tablespoon water
¼ cup flour
½ cup dry bread crumbs
4 boneless, skinless chicken breasts
1 tablespoon butter
1 tablespoon oil
Directions:
In a small bowl, combine onions, parsley, and garlic.
Set aside. Cut chilled butter into four equal slices. In a shallow bowl, stir
together egg and water. Place flour in another shallow bowl or plate. Place
bread crumbs in yet another bowl or plate. Set aside. Put chicken breast
between two pieces of plastic wrap and, using a meat mallet, pound chicken into
a rectangular shape about 1/8 inch thick. Remove plastic wrap. Sprinkle with
salt and pepper and ¼ of the onion mixture. Place a slice of butter at the
center of the breast. Fold in the sides, roll up and press edges to seal.
Repeat with remaining three breasts. Coat chicken rolls in flour. Dip in egg
mixture; coat with bread crumbs. Dip in egg mixture again; coat with more bread
crumbs. Make sure to coat the ends well to seal in the butter. Place chicken
rolls on a baking sheet, cover and chill 1-24 hours. In a large skillet, melt
the additional 1 tablespoon butter; add oil. Add chilled chicken rolls. Cook
over medium-high heat for 5 minutes or until golden-brown, turning to brown all
sides. Place in baking dish. Bake in a 400F oven (medium-high flame) for 15-18 minutes
or until chicken is no longer pink. Spoon any drippings over rolls before
serving. Yields 4 servings.
Bon Appetit!
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