|
1/4 cup
|
Sun-Dried Tomatoes [GourmetStore.com] (rehydrated, diced)
|
|
2 Tbs.
|
chives [GourmetStore.com]
|
|
1/2 lb.
|
butter, softened
|
|
1/4 cup
|
fresh lemon juice
|
Combine all the ingredients in a bowl. Mix well until incorporated. Place the mixture on a sheet of waxed paper and roll into a 1" diameter cylinder. Refrigerate until set.
|
|
2
|
boneless, skinless chicken breasts, cut in half
|
|
1/2 cup
|
flour, seasoned with salt & pepper
|
|
4
|
eggs
|
|
1 cup
|
vegetable oil
|
|
2 cups
|
bread crumbs
|
Directions:
Pound the chicken breasts between 2 sheets of plastic wrap to 1/4" thickness. Place 2 tablespoons Sun-Dried Tomato butter in the center of each breast. Roll the chicken breasts, tucking in the ends to completely enclose the butter. Chill for 2 hours.
Dredge the chicken rolls in the seasoned flour. Shake off excess flour. Dip in the beaten eggs. Dredge in the flour again, then dip in the beaten eggs and roll in the bread crumbs; cover completely. Refrigerate the rolls for 1 hour. Heat the oil to 375 degrees. Fry the chicken rolls for 6 minutes or until golden brown. Drain. Transfer the rolls to a baking pan and bake in a preheated 350 degree oven for 10 minutes. 4 servings.
|
