Remove bone and skin from the chicken breasts. Carefully cut in half and place between 2 pieces of waxed paper. Beat with mallet until very thin. Remove paper. In the center of each, place a small finger of firm butter and the garlic. Sprinkle with the herbs and season with salt and pepper. Roll up and tuck in each end. Roll in flour, then in the beaten egg, roll in bread crumbs and fry in hot oil until golden brown, 3 to 5 minutes. Remove and drain on paper. Arrange on hot serving dish, garnished with watercress. Serve at once. Posted to EAT-L Digest 03 Sep 96 From: Joe Ames
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1557 (84%)|
|Amt Per Serving||% DV|
|Total Fat 173g||231 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 122.9g|
|Polyunsanturated Fat 29.4g|
|Cholesterol 211.5mg||65 %|
|Sodium 226.6mg||8 %|
|Potassium 104.6mg||3 %|
|Total Carbohydrate 78.3g||23 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 78.2g|
|Protein 6.9g||10 %|
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Calories per serving: 1860
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