“Long preparation time, but well worth it. Rhonda Wright's contribution to the Aldersgate Learning School's "Our Favorite Recipes".”
4hrs 35mins

Ingredients Nutrition


  1. Pound chicken breasts and chill for several hours.
  2. Sliver butter into fingers by cutting in half, then quarter each half lengthwise.
  3. Spread chicken breasts flat on a cutting board.
  4. Sprinkle with salt and pepper.
  5. Lay a finger of butter in the center of each chicken breast.
  6. Fold top and bottom over the butter finger, then tightly roll jelly-roll style.
  7. Chill rolls 15 minutes.
  8. For coating, mix lightly beaten eggs with milk, water, salt, and pepper.
  9. Dip rolls in flour, the egg mixture, then bread crumbs - make sure the ends are well coated.
  10. Chill rolls 1 hour.
  11. Cooking:.
  12. Preheat over to 350F.
  13. Heat oil in large skillet over medium high heat.
  14. Add rolls and fry, turning gently, until nut brown all over.
  15. Drain on paper towel.
  16. Arrange 1 layer deep in an un-greased shallow baking pan.
  17. Bake uncovered 15 minutes. Serve at once.

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