Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove all fat from chicken and discard. | 2. If chicken breasts are in one piece, split them into two pieces. | 3. Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding. | 4. DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP. | 5. Place on a dish, cover and set prepared chicken breasts aside. | 6. In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well. | 7. Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4". | 8. Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens. | 9. Cut butter into 6 equal pieces (1/2" x 3"). | 10. Place one piece of butter at the front of each prepared chicken breast. | 11. Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely. | 12. This is necessary so that the butter does not run out while deep-frying. | 13. Secure chicken rolls with skewers or toothpicks. | 14. In a bowl, beat eggs with water. | 15. In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour. | 16. In another separate bowl, measure the bread crumbs. | 17. Completely coat each rolled chicken into the flour mixture. | 18. Dip flour coated chicken into the egg mixture. | 19. Now roll and coat the chicken in the bread crumbs mixture. | 20. Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator. | 21. In a medium size frying pan, add vegetable oil and heat to medium-high heat. | 22. Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown. | 23. To test for doneness, cut into 1 rolled chicken to make sure no pink is showing. | 24. Serve immediately, garnished with lemon twists and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
butter	1	cup		1368.0	62.856	42.744	115.2
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic powder	1	teaspoon	granulated	10.261	2.2546	0.5131	0.0226
egg	2			143.0	0.72	12.56	9.51
cold water	3	tablespoons		0.0	0.0	0.0	0.0
black pepper	1/4	teaspoon		2.8865	0.7354	0.1195	0.0375
garlic powder	1/4	teaspoon	granulated	10.261	2.2546	0.5131	0.0226
dill weed	3/4	teaspoon	dried	0.0598	0.0098	0.0048	0.0016
purpose flour	1/2	cup		-	-	-	-
fine breadcrumb saltine crumb	3/4	cup		-	-	-	-
lemon	1/2		sliced	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
extra virgin olive oil	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.