How to make it

  • 1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Add Ajinomoto Umami super seasoning. Blend all together and refrigerate.
  • 2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
  • 3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
  • 4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well.
  • 5. In a deep fryer, heat oil. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve with sauce.

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