This old recipe also had another good trick to it: The cook sautéed 6 large chopped mushrooms in a tablespoon of butter, then used a pastry cutter to cream together the sautéed mushrooms, 1/2 pound of softened butter, two minced garlic cloves and two tablespoons of chopped fresh parsley.
This was placed in the refrigerator to set up. When set, the mushroom butter was made into six rolls 3-by-1-inches in size, and returned to the refrigerator.
Lay the chicken breast halves between plastic bags and smash the heck out of them with a meat tenderizer, a brick or a two-by-four. Sprinkle a little salt and pepper on each flattened piece of chicken.
Lay one of the mushroom-butter rolls on each flattened chicken breast and roll it securely, tucking in the ends and pinning it in place with toothpicks. This keeps the melted mushroom butter from leaking out while cooking.
Beat the eggs and vodka together with a fork. Dip a chicken roll into the egg and vodka mix, then roll in breadcrumbs. Repeat this process so each chicken roll is dipped and breaded twice.
Sauté the chicken rolls in lots of butter until they’re golden brown. Drain on paper towels. Then, place the drained chicken rolls on a plate and put into your oven preheated to 325 degrees, for 5-10 minutes. Serve warm and enjoy – and keep the bottle of vodka on the kitchen table during the meal … in case if emergency.