Ingredients
- 3 whole chicken breasts
- ½ c. butter or margarine
- 1 t. lemon juice
- 1 T. parsley (chopped)
- 1 T. chives (chopped)
- 1 clove garlic (crushed)
- 1 t. salt
- ⅛ t. pepper
- ½ c. flour
- 1 egg (beaten)
- 1 c. pecans (finely chopped)
- ⅓ c. corn flake crumbs
Instructions
- Preheat oven to 425 degrees.
- Beat butter until soft.
- Stir in lemon juice, parsley, chives, garlic, salt and pepper until well combined.
- Spread mixture onto waxed paper to make a 3x4” rectangle (about ½” thick).
- Chill in freezer for 20 minutes. Split chicken breasts and remove skin.
- Carefully cut meat from bones, keeping meat in whole pieces (six in all).
- Place each piece (smooth side down) between two sheets of waxed paper.
- Flatten with mallet or similar object to about ½” thickness, being careful not to break meat. (This pounding stage is essential for recipe success.)
- Remove papers. Remove herb butter from freezer.
- Cut lengthwise into six ½” wide sticks, then half across to make 12 “fingers”.
- Place a “finger” of herb butter in center of each flattened chicken breast.
- Bring long sides of chicken over butter, then fold ends over (making sure butter is completely covered).
- Fasten with toothpicks, roll in flour and dip in beaten egg.
- Then roll in mixture of pecans and corn flake crumbs, coating completely and evenly.
- Wrap individually in foil and freeze.
- To bake, unwrap chicken and place in single layer in jelly roll pan.
- Bake for 5 minutes at 425 degrees.
- Lower heat to 400 degrees and bake for another 20 minutes.
- Serve immediately.
