I guess it's uncommon to extrude your chicken, so not a problem. I split the breasts*
Oh before I get along any further, I need to confess that my bonyness lends little dextarity these days so please forgive my numerous splelling flubs and gramatical booboos.
So, I split the breasts and wax paper the baord both under and above the breasts and roll-pin pound them to as close to a quarter inch thick as possible. Too thin and they'll split when you roll and fold the edges in. I make at least four for dinner though one is always left over. Anyway mince a tsp of parsley and pne clove of fresh garlic, a little chive, pinch of celery salt sprinkled on the inside of the pounded breast. The filling is blended with quarter tblsp of softened butter*not margarine* and spread on a dish, sliced into four equal sections , covered and frozen. I combine quarter cup of parmesan, 1cup of Italian bread crumbs, half tsp baking powder, and a pinch of paprika and stir well. That gets set aside. Now, mix a bowl of 1cup buttermilk, 2whole eggs, a tblsp of water and slowly mix until a bit frothy. Take the butter pats from the freezer, fork them off the dish and place squarely in the center of the breasts, fold in the edges into a ball and close the seams with toothpicks. Dip in the buttermilk mix, let drip a bit and set in the crumb mix and spoon about the rest of the ball and shake the excess off for the next. I preheat to 325, place on sheet of parchment or Pam the sheet, slide em in the oven for 25 min. or until no longer pink. For the Cordon blue, I do the same but without so much butter and no parsley. The swiss is best fresh sliced and the ham I like to tear up rather than roll up wiuth the breasts. But here lately they give up their butter and sometimes the cheese. Oh yes, I like to add a pat of butter to the tops of each breast about 15 min. into cook-time. The whole clan just love them. beats the bugs outta the frozen every time.
Emeril who, they say.
