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Ingredients
- 4 lg. chicken breasts, boned, skinned, halved lengthwise
- 2 tbsp. snipped parsley
- 1/4 pound stick butter cut into 8 cubes
- 1/4 pound Velveeta cut into 8 cubes
- 1 c. cornmeal
- 1 beaten egg
- 1 c. flour
- Oil
Directions
- Place chicken breasts, boned side up, between 2 pcs plastic wrap. Lb. from center out to create cutlets not quite 1/4-inch thick. Peel off wrap. Sprinkle with salt.
- Sprinkle 2 Tbsp. parsley over cutlets. Place cube of butter and cheese at end of end of each cutlet. Roll meat as for jelly roll. Use toothpicks if needed; tuck in sides. Press seams well. Coat each roll with flour and dip in mix of 1 beaten egg and 1 Tbsp. water. Then roll in cornmeal. Refrigeratethoroughly at least 1 hour. Fry chicken breasts in warm oil, 375 degrees, about 5 min till golden. Serves 4-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 157 | 49% |
| Total Fat 17.69g | 22% |
| Saturated Fat 9.13g | 37% |
| Trans Fat 0.07g | |
| Cholesterol 88mg | 29% |
| Sodium 278mg | 12% |
| Potassium 211mg | 6% |
| Total Carbs 23.32g | 6% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.26g | 1% |
| Protein 16.57g | 27% |
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