Categories: Chicken, Main dish
Ingredients
- 1 cup Unsalted Butter (2 Sticks)
- 1 tablespoon Fresh Dill (Chopped)
- 2 tablespoon Parsley (Chopped)
- 1 tablespoon Chive (Thinly Sliced)
- Salt
- Freshly Ground Black Pepper
- 6 6-ounce Boneless and Skinless Chicken Breasts
- 1 cup Flour
- 4 Eggs
- 1 tablespoon Dijon Mustard
- 2 cup Panko Breadcrumbs
- Olive Oil
- 1/2 Lemon (Juiced)
Directions
-
To make the herb butter, combine the softened butter with the herbs (dill, parsley and chive) and season with salt and pepper. Scoop it into a line on a piece of plastic wrap. Roll it up, creating a log, and refrigerate for a few hours until firm or freeze it.
-
After the butter has hardened, slice it into 12 pieces and set aside, keeping it chilled.
-
To prepare the chicken, cover your entire cutting board with plastic wrap.
-
Lay out all of the chicken, leaving some space in between, and place another piece of plastic wrap on top.
-
Pound the chicken out to ¼’ thickness. Remove the top layer of plastic wrap, and then season all of the chicken with salt and freshly ground black pepper.
-
Next, place 2 slices of the herb butter in the center of each breast.
-
Before you begin rolling the chicken, have a piece of plastic wrap next you, ready to go. Roll each breast up, tucking the sides in, and then place it on the plastic wrap, rolling it up really tightly.
-
After all of the chicken breasts are rolled and individually wrapped tightly, refrigerate for 2 hours.
-
Unwrap all of the chicken and season it with salt and freshly ground black pepper.
-
Begin breading the chicken by coating it in the flour, shaking off any excess.
-
Next place it on the egg mixture, letting the excess drip off.
-
Finally, place it in the breadcrumbs, coating it on all sides.
-
Place the chicken on a plate while you bread the rest.
-
Add about ¼ c of the olive oil to the preheated pan.
-
Add all of the chicken to the pan and begin browning it on all sides.
-
This will take about 12 minutes.
-
Add more oil to the pan if it looks a bit dry. Place the chicken on a baking sheet and finish cooking it in a 325 degree oven for 10 minutes.
-
Remove the chicken from the oven and let it rest for about 5 minutes.
-
Squeeze some lemon juice over the top.