According to the travel advisor, there are a number of ways to get to the toronto hotels. The best one so far is to travel by train.
I used to make this when my kids were little. I loved it.
4 large chicken breasts – boned, skinned and cut in half lengthwise.
Place chicken breasts, boned side up, in between 2 pieces of plastic wrap. Pound from the center out to form cutlets not quite 1/4 inch thick. Peel off plastic wrap and season with salt.
Sprinkle 2 tablespoons snipped parsley over cutlets. You can add some chopped garlic too. Take a 1/4 pound *1 stick* of butter from the fridge and cut into 8 sticks. Place a stick at the end of each cutlet. Roll chicken in a jelly roll fashion around the butter; tucking in the sides. Press the seam to seal.
Coat each roll with all-purpose flour and dip in a mixture of 1 beaten egg and 1 tbsp. water; then roll in 1/2 cup of fine, dry bread crumbs. Place in fridge to chill for at least 1 hour. Fry the chicken rolls in deep, hot fat (375 degrees) for about 5 minutes or until golden brown. You can use a good low cholesterol oil for this too.
Makes 4 to 8 servings.

I have lots of handwritten recipes that belonged to my grandmom. I’ve been posting them here in my blog. But with all of the recipes she had there have been some that she didn’t have written down and I’ve had to try and find similar ones on the internet. I found a place that has 