Table of Contents: CHICKEN/POULTRY


This recipe should be made for a special dinner.  It is not a quick recipe to make, but it is amazingly delicious.   And, you will get many, many compliments on your choice of entree.  It is an all-time Westbrook family favorite!


The chicken breast halves should be a generous size, but not so large that they overpower the ovals of butter.

When ready to fry the chicken rolls, allow time to heat the oil to 360 degrees before beginning to fry.


8 large boneless, skinless chicken breast halves

½ cup (1 stick) butter or margarine, softened

2 T. minced parsley

2 T. minced fresh chives

1/8 tsp. garlic powder

½ tsp. salt, plus extra for salting the chicken breasts

½ tsp. freshly ground black pepper

1 tsp.  Worcestershire sauce

2 eggs

½ cup milk

Plain flour

FlipSides original pretzel crackers or Ritz crackers

Canola or vegetable oil for frying

Hot white rice

Toasted slivered almonds






Place the chicken breast halves on a cutting board, and gently pound to flatten.  Do not cut through the meat.


Using a small bowl and a fork, blend the butter or margarine with the parsley, chives, garlic powder, salt, pepper, and Worcestershire sauce.  The Worcestershire sauce will probably not completely mix with the butter mixture.


Divide the butter mixture into 8 even oval-shapes. Place the butter ovals on a cookie sheet in the freezer until completely frozen.


Place a frozen butter oval in the center of a chicken breast half, and fold the meat to completely cover the butter oval.  Secure with cocktail picks.  Repeat with all chicken breast halves.


Make an assembly line to bread the chicken rolls.  In a small bowl, beat the eggs very well; then beat in the milk until blended.  Place a small bowl of flour beside the egg mixture.  Crush at least one half of the box of crackers either in a food processor or with a rolling pin.  Place the crushed crackers into a large Ziploc bag; then put the Ziploc bag beside the bowl of flour.  (More flour and crushed crackers may be needed.)

Begin the breading by rolling the chicken rolls in the flour to coat; then dip the floured chicken rolls in the egg mixture to completely coat with the egg mixture.  Finally place the chicken rolls into the Ziploc bag with the crushed crackers, carefully seal the bag, and shake the bag to fully coat the chicken rolls with the crushed crackers.


Fry in deep oil at 360 degrees for about 8 to 10 minutes or until golden brown and the chicken rolls test done using a meat thermometer.  Keep warm on a warming tray, uncovered, until serving time.  Makes 8 servings.




OK, it is confession time.  I had to re-write my recipe after these photos were made.  I added the assembly line paragraph for the breading process since I forgot to roll the chicken rolls in the flour as the first step of the breading!  Joe is always laughing at me because I am the world's worst at following my own cooking directions. Kinda pitiful, huh?


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