large boneless skinless chicken breasts, tenders removed
black pepper to taste
4 cloves of garlic, finely minced (the recipe only calls for 2, but I
approx, 1 tbsp of fresh parsley, finely chopped
about 1/3 cup of butter (keep it refridgerated until you use it..it
needs to be cold)
1 beaten egg
2 tbsp of heavy cream
1/2 cup of finely ground pork rinds
1/2 cup of grated parmesan
2 cups of veg, oil for frying
lemon wedges for finishing
1. Pound the chicken breasts flat between two pieces of waxed paper
until about 1/4-1/3 inch thick. Sprinkle ONE side only with black
pepper. Divide the garlic and parsley into four servings. Place one
serving of each one on the peppered side of the chicken, in the
Cut the cold butter into squares that measure approx, 1 inch x 1
inch x 1/2 inch Try not to handle too much! Top each breast's
garlic/parsley mound with one square of butter.
2. Fold two sides of the chicken over the butter, then roll lengthwise
like an eggroll to completely encase the butter inside the chicken.
Secure with metal mini-skewers (like the kind you would use to truss a
Combine the egg with the cream, Combine the pork rinds with the parmesan.
Dip the rolls into the egg and cream mixture, then roll in the
'crumb' mixture until well coated, Place in the refrigerator while
heating the oil.
Heat the oil over med, high heat, until a droplet of water 'skates'
over the surface when dropped on it.
Fry the breast rolls approx 6-8 mins on the first side, flip over
and repeat time on other side, Drain on paper towelling.