6 whole chicken breasts, boned and skinnedÂ
6 tablespoons butter
2 cloves garlic
2 eggs, beaten
Seasoned bread crumbs
Oil (safflower or corn) for frying
Prepare the butter pats by mixing together the garlic, parsley, and butter. Form into log shape and let harden in refrigerator. Meanwhile, split breasts, cutting out tendons and excess fat. Place chicken breasts between two sheets of wax paper and pound until thin, or until the meat has doubled in width.
Cut approximately one tablespoon of butter from the log and place in the middle of a breast. Fold the meat in envelope style. If the meat does not adhere to itself, use a toothpick to keep it closed.
Place chicken in seasoned flour, then roll it in the egg wash, and cover with seasoned bread crumbs. Put on cookie sheet and refrigerate for at least 2 hours but as long as 24 hours.
When ready to cook, immerse the chicken in clean, light oil in a wok. Depending on the size of the piece, frying should be complete in roughly 6 minutes. Chicken can also be cooked in the oven at 375 degrees for approximately 25 minutes, or until crust is browned.