Salat Iz Yaits (Egg salad)

•2 whole boneless skinless chicken breasts 
•1/2 cup butter softened
•1 teaspoon fresh lemon juice 
•1 tablespoon fresh parsley chopped
•1 tablespoon fresh chives chopped
•1/2 cup all-purpose flour
•black pepper
•1 egg 
•1 cup bread crumbs 
•6 cups peanut oil 

•Cut each chicken breast in half; remove tendons. One at
a time, place breast halves between two sheets of waxed
paper and pound flat.
•Combine butter, lemon juice, and herbs. Form into four
rolls to fit in middle of each flattened breast half (about 3
inches long). Chill 1/2 hour, until firm. Place a roll of
butter on each breast half and fold breast half around it,
beginning with one long side, then short sides, finishing with
a long side -- like an envelope. Press edges together and
roll each piece as it is finished in a sheet of waxed paper.
Chill at least one hour while you finish with other
•Season flour with salt and pepper. Beat egg lightly with 1
teaspoon water. Line up a plate with flour, a shallow dish
with beaten egg, and a plate with bread crumbs. One by
one, roll each piece in flour to coat, then dip in egg, coating
completely, and roll in bread crumbs, pressing crumbs into
egg coating. Place chicken pieces on a tray and refrigerate
for one hour.
•Heat peanut oil in a fryer or wok to 350 degrees. Fry
chicken pieces, two at a time, in hot oil, until browned
evenly and firm to the touch, about five minutes.

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