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Using a meat mallet, pound out the chicken to about 1/8" thick. place 2 ounces of borsin spread on the breast and roll up in to a log, use toothpicks to hold it together if needed. Cover with plastic wrap and refrigerate over night, or for a couple of hours at least.
Fill a frying pan about 1" deep with oil and bring to 375
put the flour, eggs and bread crumbs in to seperate containers.
Coat the chicken rolls with flour, shaking off any excess, then dip in the egg, and finally the bread crumbs. For a better crust, repeat the egg and bread crumbs.
Fry until golden brown and an internal temperature of 165. If the outside has reached desired color and the temperature is still below 165, put in a 250 oven until proper temperature is reached.
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