Soften:
1/2 pound good quality butter
Add to this:
3 cloves minced garlic
1/4 cup minced fresh parsley
salt and pepper
Refrigerate this until firm enough to cut in chunks.
Pound 8 pieces of boned chicken breasts with the flat side of a meat mallet. Freezer storage plastic bags are great for this since they are durable.
Place chicken breasts inside the plastic bag and pound thinly to about 1/4 inch thick.
Fill with butter mixture and roll as you would for stuffed cabbage. Be careful to overlap and completely enclose the butter. Chicken will be sticky and you can seal the edges by pressing them with your fingers, pinching to close.
Beat together:
4 egg whites
2 tablespoons milk
Roll stuffed chicken pieces in bread crumbs, egg mixture, then crumbs again.
Coat well and refrigerate for at least 20 minutes or until you are ready to deep fry.
Use corn or vegetable oil and do not get the oil at about 350-360°F 8-10 minutes. Fry until golden brown but not crisp. Drain on paper towels. Do not over cook.
Serves 4.
