Ingredients
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon kosher salt, plus extra for seasoning chicken
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
- 4 boneless, skinless chicken breast halves
- 2 large whole eggs, beaten with 1 teaspoon water
- 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
- Vegetable oil, for frying
Directions
Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
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By lory609
on May 09, 2013
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It's an elegant company dish, but don't fry. Instead, prepare three shallow bowls: One with white flour; one with 2 beaten eggs; and one with 1 cup Panko, 2 T butter melted in (this is very important or it won't brown and crisp up, plenty of salt and pepper, 1 teas dried thyme, and 1/3 C good Parmesan. With both hands gently lift each log to the flour, then the egg, and finally the Panko. You can avoid mess by basting with spoon. Arrange on foil (sprayed with Pam with plenty of space between them. Bake for 20 min at 350, then 15 more at 450. Brown under broiler at the very last. Cut into 1" pinwheels. Serve with a creamy white wine sauce.
By The Yeli
on January 10, 2013
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This was a nice dish for a weeknight meal. I didn't have any trouble keeping the chicken in a roll and I think it was because of how much I pounded the chicken. I was able to roll the butter log in like a tortilla. I didn't bother to cool the butter logs (I didn't have 2 hours. I brined the chicken overnight in buttermilk and it came out very moist. I never have a problem burning chicken when I try to fry it. Instead I have issues cooking the meat all the way through, but no problems here when I cooked each side for something like 8 minutes on low-medium heat. I served it with steamed zuchini and carrots.
By triuke
New Jersey
on November 13, 2012
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I found myself having to put toothpicks in the chicken to keep them together. I poured about a 3/4 cup of dry white wine over the chicken midway through cooking. My family thought the chicken was moist and delicious. I'm adding this recipe to my favorites.
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