In a bowl, beat the butter and add the lemon juice, parsley, chives, chopped garlic, salt, and pepper. Beat well.
Place the butter on wax paper and roll it up, refrigerate for at least 2 hours.
Season the chicken breasts with salt and pepper.
Cut the butter into 6 portions. Place the chicken breasts in front of you and position a piece of butter approximately in the first third of the breast. Roll the chicken over the butter tightly, tucking in the sides of the chicken so the butter doesn't spill out while cooking.
On a plate, place the breadcrumbs and on another plate the eggs beaten with 2 tablespoons of water. Place one more plate with the flour.
Dip each chicken roll first in the flour, then in the egg, and finally in the breadcrumbs.
Heat 1/2 cup of vegetable oil in a large skillet and cook the chicken breasts for about 3 minutes on one side and 1 minute on the other or until golden brown.
Remove from the oil and dry with paper towels to absorb the excess oil. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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