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© Meredith Corporation. All rights reserved. Used with permission.
(4 chicken rolls)
In a small bowl, combine green onion, parsley and garlic; set aside. Cut off 1 tablespoon of butter, set aside. Cut the remaining butter into four 2 1/2-by-1/2-inch sticks. Place flour in a shallow dish. In another shallow dish, combine egg and water. Place breadcrumbs in a third shallow dish. Set aside.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/8 inch thick. Remove plastic wrap. Sprinkle both sides of chicken with salt and pepper. Divide green onion mixture and butter sticks among chicken pieces. Fold in sides; roll up chicken.
Coat chicken rolls with flour. Dip chicken into egg mixture, then into breadcrumbs, turning to coat. Dip again into egg mixture, then again into breadcrumbs, turning to coat. (Coat ends well to seal in butter.) Place chicken rolls in an ungreased 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
Preheat oven to 400°F. In a large skillet, heat the remaining 1 tablespoon butter over medium-high heat until melted; add vegetable oil. Add chilled chicken rolls. Cook about 5 minutes or until golden, turning occasionally to brown evenly. Return chicken rolls to the baking dish. Bake, uncovered, for 15 to 18 minutes or until chicken is no longer pink. To serve, spoon any drippings in baking dish over chicken rolls.