Recipe: Chicken Rollettes (stuffed chicken breasts, Wesson, 1960's)

CHICKEN ROLLETTES

6 boneless chicken breast halves
6 tbsp. filling (cranberry jelly, chutney or chopped cooked mushrooms, drained)
Salt and pepper
2 tbsp. flour
1 egg
1 tbsp. water
1/4 to 1/2 cup fine dry bread crumbs
Wesson oil, for deep frying

Pound skinned chicken between sheets of waxed paper until as thin as possible. Place 1 tablespoon filling on each piece of chicken. Sprinkle with salt and pepper. Roll envelope fashion.

Dredge in flour, dip in egg beaten with water, then in crumbs.

Deep fry 5 to 10 minutes or until done in oil heated to 350 degrees F. Drain.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's