Directions:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Place the flour and the eggs in separate shallow bowls.
- 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.
- 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.
- 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.
- Transfer the fried chicken rolls to a paper towel lined plate and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 763.14 Kcal (3195 kJ) | ||
| Calories from fat | 339.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.69g | 58% | |
|---|---|---|---|
| Cholesterol | 208.91mg | 70% | |
| Sodium | 1471.17mg | 61% | |
| Potassium | 255.32mg | 5% | |
| Total Carbs | 80.65g | 27% | |
| Sugars | 4.84g | 19% | |
| Dietary Fiber | 6.66g | 27% | |
| Protein | 22.59g | 45% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.7mg | 32% | |
| Calcium | 223.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 189.48 Kcal (793 kJ) | ||
| Calories from fat | 84.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 58% | |
|---|---|---|---|
| Cholesterol | 51.87mg | 70% | |
| Sodium | 365.27mg | 61% | |
| Potassium | 63.39mg | 5% | |
| Total Carbs | 20.03g | 27% | |
| Sugars | 1.2g | 19% | |
| Dietary Fiber | 1.65g | 27% | |
| Protein | 5.61g | 45% | |
| Vitamin C | 0.3mg | 2% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.4mg | 32% | |
| Calcium | 55.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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