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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. At least four hours before the meal, prepare the butter mixture - stir together butter, dill, lemon juice and cayenne in a medium bowl. Season the mixture with salt and pepper and mix well. | 2. Spread a 12" long piece of plastic wrap on a work surface and place the butter mixture on one end, forming a 2" X 3" rectangle. Wrap the rectangle with the plastic wrap, maintaining the shape, and refrigerate at least 2 hours to chill and harden. | 3. When the butter has chilled, prepare the chicken breast halves, placing each half between plastic wrap (or I use a zip bag) and using a meat mallet with a large flat side, pound the halves until they are 1/4" thick overall, taking care not to tear the meat. Season each one with salt and pepper to taste. | 4. Cut the chilled butter lengthwise into 4 equal size bars. Place 1 bar in the center of each chicken breast. Fold the ends of each breast over the butter; roll up each piece tightly to completely enclose butter. | 5. Make fresh breadcrumbs (you can do this in advance), by cutting the crusts off 12 slices of firm white sandwich bread, tearing the slices into pieces, and pulsing them in a food processor at least three times. Less will produce a coarser crumb, more a finer crumb. | 6. Whisk bread crumbs, thyme, and 1 tsp salt and add a generous amount of ground pepper in a shallow bowl large enough to roll each chicken breast | 7. Place the flour and the eggs in separate shallow bowls. | 8. Dredge each chicken breast in flour, then eggs, followed by the bread crumbs, pressing the crumbs onto the chicken and shaking off excess. Transfer to a sheet pan, cover and refrigerate at least 2 hours. | 9. When ready to fry the chicken breasts, pour the oil to a depth of 1/2" in a pan large enough to hold all the chicken breasts. Heat over medium heat until 325 degrees. | 10. Add chicken to the hot oil and reduce heat to medium low. Cook, turning once, until golden brown and crispy on both sides, making sure it is done throughout - about 25 minutes total. | 11. Transfer the fried chicken rolls to a paper towel lined plate and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	8	tablespoons	unsalted	684.0	31.428	21.372	57.6
dill	1 1/2	1/2	chopped	30.195	5.4618	1.5819999999999999	1.4395
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
red cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
kosher salt				-	-	-	-
pepper			ground	-	-	-	-
chicken breast half	4	boneless	skinless boneless	-	-	-	-
breadcrumb	4	cups		-	-	-	-
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
flour	1	cup		578.28	126.6054	9.401	2.2436
egg	3		beaten	214.5	1.08	18.84	14.265
canola oil				-	-	-	-

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