| Submitted by | Marilyn Herman |
| Preparation Time | 2 hours 30 minutes |
| Difficulty | Medium |
| Serves | 12 half chicken breasts |
| Description | Although time-consuming to roll the chicken, it can be made ahead, frozen, and reheated |
8 Tablespoons margarine, softened 2 teaspoons ginger root, minced 2 teaspoons grated lime peel 1 1/2 Tablespoons lime juice 1 Tablespoon curry powder 1/2 teaspoon salt 6 whole chicken breasts, boned, skinned and halved 2 eggs 1 1/2 cups fine dry bread crumbs
Mix 6 Tablespoons margarine, the ginger, lime peel, juice, curry powder, and 1/4 teaspoon salt. Freeze until firm. Pound out chicken breasts, place a pat of butter in the center, and enclose as for chicken Kiev. Use toothpicks to hold together. Whisk eggs and 1/4 teaspoon salt in a shallow dish. Dip each breast half in egg, then in crumbs to coat well. Dip each breast twice. Refrigerate for 1 hour prior to baking. Arrange 1 inch apart on 2 greased pans. Dot with remaining 2 Tablespoons of butter; cover with foil. Bake in preheated 425( oven for 12 minutes. Uncover; turn each piece and bake 15 minutes more or until crumbs are golden brown.
Marilyn's most favorite entreé.