poultry
serves 4
4 large boneless chicken breasts
120g / 4oz butter
grated rind ( zest ) of 1/2 a lemon
salt and pepper
15ml / 1 tbsp fresh parsley, chopped
1-2 garlic cloves, crushed
a little seasoned flour
1 egg, beaten
120g / 4oz fresh white breadcrumbs
oil or fat for deep frying
Put the pieces of chicken between two sheets of plastic cling
film and beat out carefully until a little thinner and of an even thickness
all over.
Work the butter until slightly softened, then beat in the lemon rind, seasonings,
parsley and garlic. Divide the butter into 4 and place one on each
peace of chicken. Roll up the pieces of chicken to enclose the butter
completely, and secure with wooden cocktail sticks.
Coat the chicken rolls first in seasoned flour then dip in the beaten egg,
and finally, coat with the breadcrumbs. Pat the crumbs well on and
chill thoroughly. For a better coating, dab the coating with beaten
egg and coat a second time in the crumbs and chill again.
To serve, heat the oil to about 1600C / 3250F. Place
two chicken portions in a frying basket and gently lower into the hot oil.
fry for about 12-15 minutes until a good golden brown. Do not pierce
to see if the chicken is cooked or the butter will spurt out. Drain
well and keep warm whilst frying the other pieces.
Best served hot.