Cream Cheese-Stuffed Chicken - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese with chives
2 whole small chicken breasts, skinned, halved lengthwise, and boned
1 beaten egg
1 Tbsp. water
1/3 c. fine dry bread crumbs
1 Tbsp. dried parsley
1/4 c. all-purpose flour
cooking oil for deep fat frying

Preparation

Cut cream cheese lengthwise into 4 sticks.
Chill until ready to\tuse.
Place
chicken,
boned
side
up,
wrap with 2 pieces of clear plastic wrap and pound chicken out from center with
meat mallet to 1/8-inch thickness.
Remove wrap.
Sprinkle chicken with
salt\tand
pepper.
Place 1 cheese stick on each piece
of chicken.
Fold in sides, and roll up, pressing ends to
seal.
Mix egg
and
water.
Mix crumbs and parsley. Coat chicken
rolls with
flour; dip in egg mixture.
Roll in crumb mixture
to
coat. Cover
and
chill\tfor
1 hour.
Fry chicken rolls
in
hot
oil about
5
minutes or until golden brown.
A
wok
works best, but a deep fryer or frying pan can be used.