© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Family Circle
2 ½ tablespoons butter
2 large cloves garlic, chopped
1 sweet red pepper, diced
4 green onions, finely chopped
4 whole boneless, skinned chicken breasts, about 2 ½ pounds
½ teaspoon salt
½ teaspoon black pepper
½ pound mozzarella, shredded
¼ cup all-purpose flour
3 eggs, beaten
1 cup Italian-style bread crumbs
⅓ cup chopped fresh parsley
½ cup oil
Heat butter in small saucepan. Add garlic, red pepper and green onion and sauté for 5 minutes. Let cool.
Split chicken breasts and place between sheets of plastic wrap. Pound paper-thin. Season chicken with salt and pepper. Combine mozzarella and red pepper mixture in small bowl. Place 2 tablespoons mixture in center of each chicken circle. Fold sides over to form hockey-puck-type patty. Turn patties over, flap side down, on metal baking pan. Freeze 20 minutes to hold together for frying.
Place flour, eggs and crumbs mixed with parsley in 3 separate pans. Dip patties first in flour, then eggs and crumbs to coat. (Can be prepared to this point several hours ahead and refrigerated.) Heat half the oil in medium-size skillet. Working in batches, fry patties in skillet 1 to 2 minutes per side until golden brown, adding more oil as needed.
Place on baking pan. Bake in 350°F oven for 20 to 25 minutes or until cooked through.