Stuffed Chicken Chops

• 1 stick unsalted butter at room temperature
• 1 clove garlic, mashed to a paste with 1/2 teaspoon salt
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon zest
• Salt and freshly ground pepper
• 2 whole boned chicken breasts with wings attached
• 2 large eggs, lightly beaten with 2 tablespoons water
• 1 cup all-purpose flour
• 1 1/2 cups fine dry bread crumbs
• Vegetable oil for frying

1. Combine all ingredients for compound butter.
2. Using plastic wrap or wax paper, roll butter into a log, about 1 1/2 inches thick, and refrigerate for at least 1 hour.
3. Chicken: Cut each breast into 2 halves.
4. Remove the tip and first joint of each wing.
5. With the back of a paring knife push the remaining skin down to the breast so that the wing bone is exposed.
6. Detach the fillet strip, or "tender," from each half.
7. Using a meat pounder gently flatten each breast and "tender" between sheets of plastic wrap to an even thickness of about 1/2-inch.
8. Arrange breasts with the bone and smooth-side down on a work surface.
9. Sprinkle breast pieces with salt and pepper and put a chilled slice of the compound butter in the center of each breast.
10. Place a flattened tender over the butter.
11. Enclose the butter with the chicken by folding bottom edge up over butter, tightly roll side edges jelly-roll style and secure with toothpicks.
12. Arrange chicken, seam side down, in a shallow baking dish.
13. Cover and chill for at least 4 hours.
14. Dip breasts in flour, then in egg, then in bread crumbs to coat evenly.
15. Chill coated breasts for 1 hour.
16. Preheat oven to 350 degrees.
17. In a large heavy skillet heat 1/2-inch of vegetable oil to 360 degrees F. or until a bread cube turns golden brown in about 30 to 60 seconds.
18. Carefully lower two coated breasts into hot oil and fry until golden brown, about 3 to 4 minutes.
19. Transfer browned chicken to paper towels to drain.
20. Allow oil to reheat to proper temperature.
21. Fry remaining two breasts.
22. Place fried chicken in a shallow baking dish and bake, uncovered, for 15 minutes.
23. Serve immediately.

butter, clove garlic, parsley, fresh chives, lemon juice, lemon zest, salt, eggs, flour, bread crumbs, vegetable oil

Taken from www.foodnetwork.com/recipes/stuffed-chicken-chops.html (may not work)