Follow these steps for perfect results
unsalted butter
room temperature
dried parsley
dried tarragon
chives
kosher salt
fresh ground black pepper
boneless skinless chicken breast halves
eggs
beaten with 1 teaspoon water
panko breadcrumbs
vegetable oil
Combine butter, parsley, tarragon, chives, salt, and pepper in a stand mixer.
Form the butter mixture into a log and freeze.
Pound chicken breasts to 1/8-inch thickness between plastic wrap.
Season chicken with salt and pepper.
Place compound butter and breadcrumbs in the center of each breast.
Fold and roll the chicken breasts tightly to enclose the butter.
Refrigerate the chicken for at least 2 hours.
Prepare an egg wash and breadcrumbs in separate pie pans.
Heat vegetable oil to 375 degrees F in a saute pan.
Dip each breast in egg mixture, then breadcrumbs.
Fry chicken until golden brown, about 4-5 minutes per side, until the internal temperature reaches 165 degrees F.
Drain on a cooling rack for 5-10 minutes before serving.
Expert advice for the best results
Make sure the butter is completely frozen before frying to prevent it from leaking out.
Use a meat thermometer to ensure the chicken is cooked through.
Do not overcrowd the pan when frying.
Everything you need to know before you start
20 minutes
Can be prepared ahead of time and refrigerated overnight.
Serve whole, drizzled with melted butter and garnished with parsley.
Serve with mashed potatoes and green beans.
Pairs well with the buttery flavor.
Discover the story behind this recipe
A classic dish often served at special occasions.
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