Directions
Prepare seasoning mix.
Remove skin from the 8 boneless chicken-breast halves.
Cut chicken into bite sized pieces.
Place pieces on a baking sheet; sprinkle liberally with seasoning.
Let stand at room temperature 30 minutes.
Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly.
Remove chicken; shake in a colander to remove all excess flour, reserving flour.
Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.
When very hot, add chicken in batches; stir until browned and crisp on all sides.
Remove from heat. Remove chicken with a slotted spoon; set aside.
Loosen any browned bits from the bottom of pan; strain fat to remove particles.
Add enough lard to straiZ ******TEMP ******oothpicks.
Arrange roulades in square microwavable dish, 8 x 8 x 2 inches.
Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done.
Let stand covered 3 minutes.
Prepare Hollandaise Sauce; serve with chicken.
Garnish with dill weed if desired.
4 servings.
