- 4 skinless boneless chicken breast, halves.
- ½ lb Explorateur or St. Andre cheese, cold.
- 1 tbsp finely-chopped garlic.
- ½ tbsp fresh tarragon, chopped.
- ½ tbsp fresh chives, chopped.
- 1½ tsp salt.
- ½ tsp ground black pepper.
- 1 cup panko crumb.
- ¾ cup flour.
- 1 egg, beaten.
- Oil for deep-frying.
Directions:
1- Flatten each breast half on work surface. Holding a very sharp knife parallel to work surface, slit each half breast in two.
2- Put fillets between 2 long sheets of wax paper, cut side up. Pound them with flat side of a heavy cleaver until almost transparent. Peel off top paper.
3- Cut cheese into 8 even sticks.
4- Place 1 stick, slightly diagonal on each piece of chicken. Sprinkle with herbs and garlic. Season with salt and black pepper.
5- Carefully roll up each piece of chicken, completely enclosing cheese. Seal ends by tucking them in or pressing them together.
6- Dust each roll lightly with flour, brush with egg and roll in panko.
7- Heat oil to 350 degrees F.
8- Fry the chicken rolls for 4 to 6 minutes until golden brown. Drain on paper towels and served.