Categories: Chicken
Ingredients
- For the garlic herb butter:
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/2 teaspoon salt, plus extra for seasoning chicken
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
- For the chicken:
- 4 boneless, skinless chicken breast halves
- 1 teaspoon dried thyme
- 2 eggs
- 1/2 cup all-purpose flour
- ⅔ cup dry bread crumbs
- ⅓ cup finely grated Parmesan
- 4 tablespoons vegetable oil
Directions
- Add the butter, parsley, dill, lemon juice, garlic, salt and pepper in a small bowl and mash with a fork until well combined. Place 2 tablespoons of the mixture on plastic wrap and roll into a small log completely enclosing the butter; roll very tightly (see the photo above). Repeat with the remaining butter mixture until you have 4 small logs. Place in freezer for about 2 hours, until completely frozen.
- Place chicken breast halves, 1 at a time, between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from the center to the edges, pound chicken lightly into a rectangle about ⅛ inch thick. Try to pound meat as thin as possible at the edges; this will help to get a good seal on the chicken. Season each peace of chicken with salt, pepper and ¼ teaspoon of thyme.
- Place a butter piece in center of chicken piece. Fold in sides; roll into a log, completely enclosing the butter; roll very tightly. Make sure your chicken logs are completely sealed, otherwise the butter may leak out during baking. Secure by wrapping tightly with plastic wrap. Repeat with remaining chicken. Place the stuffed chicken breasts in the freezer for about an hour before breading them.
- Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish. Set aside.
- Combine bread crumbs and Parmesan cheese into a shallow bowl. Set aside. Whisk eggs with 1 teaspoon water in a separate shallow bowl. Set aside. Spread the flour on a plate.
- Unwrap and discard the plastic wrap. Dip the stuffed breasts first in flour to coat well, then in the egg mixture, coating all over. Finally, roll in bread crumbs until well covered.
- Heat the oil in a large pan over a medium-high heat. Fry the rolls for 2 minutes on each side, or until slightly golden. Remove from heat and transfer to prepared baking dish. Bake, uncovered, for about 30 minutes, or until chicken is no longer pink when lightly slashed (be careful not to cut into the filling, cut just a small slash so filling doesn’t ooze out).
- Serve with mashed potatoes or rice and steamed vegetables.