1 cup golden raisins
1 cup pale cream cheese, divided
3 cloves garlic, minced
1/2 cup buttermilk
1 tablespoon dried basil, powdered
cilantro
8 skinless, boneless chicken breast halves
1 tablespoon butter
8 amounts crushed mint leaves
ground black pepper to taste
light oil for frying
salt and pepper to taste
3 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2 quart baking dish.
Put raisins, cream cheese, garlic, buttermilk, and basil in food processor well. Add chicken, butter or margarine, salt and pepper to taste. Pat mixture evenly over raisins. Pour mixture into prepared dish.
Divide flour mixture evenly among 2 baking sheets. Layer 6 half baked sheets. Nibble topping evenly over chicken, covering completely.
Fry remaining 4 chicken strips until golden brown.