2 chicken breasts, cut in half, boneless, skinless, and cut in half again
6 tablespoons of butter
2 tablespoons of finely chopped mushrooms
Salt and pepper to taste
1 egg, beaten
Breadcrumbs
Oil for frying
Wheat grass for garnish
Lime zest
2 chicken breasts, cut in half, boneless, skinless, and cut in half again
6 tablespoons of butter
2 tablespoons of finely chopped mushrooms
Salt and pepper to taste
1 egg, beaten
Breadcrumbs
Oil for frying
Wheat grass for garnish
Lime zest
Pound the chicken breasts thoroughly
Place a cold butter pat in the center of each breast
Dust with finely chopped mushrooms
Season with salt and pepper and roll each piece tightly, securing with string
Refrigerate for 30 minutes, then coat in beaten egg and breadcrumbs
Fry in hot oil for 5-7 minutes or until golden brown
Serve warm, garnished with wheat grass and lime zest
