Updated: Oct 9, 2020
6 boneless chicken breasts, butterflied
3/4 cup flour
Peanut oil (or Canola) for frying
2 cups fresh bread crumbs
2 sticks butter, room temperature
1 bunch parsely, de-stemmed and finely chopped
1 clove garlic, chopped
1 buch green onion, finely chopped
salt & pepper, to taste
In a stand alone mixer, place butter, parsely, tarragon, garlic, green onion, salt and pepper. Beat until all mixed together. Using a rubber spatula, scrape the butter out onto a piece of saran wrap until there is no more butter in the bowl. Using your clean hands, form herb butter into a 1 inch diameter log. Roll in plastic wrap and place in the freezer for about 30 minutes
Pace chicken breasts on a non-breakable surface. Cut into the top, bottom and round side of the chicken, to cut open the breast, leaving the straight side in tact, like a hinge, and pound them with a meat mallet until they are approximately 1/4" thick. The chicken should look like a heart.
Remove the butter from the freezer, slice it into 6 round pieces. Take a piece of butter and place it in the center of one side of the breast. Fold breast back to the original shape and secure closed with toothpicks so no butter shows. Repeat until all breasts are filled and secured with toothpicks.
Fill a place with flour and and plate with 3 eggs, beaten well
Fill a plate with fresh breadcrumbs.
Now, dip a piece of chicken into the flour, then roll it in the egg to evenly coat it and place it in the breadcrumbs until it is completely covered. Shake off excess crumbs and curve sides under a bit in palm to make it rounded. set aside on a plate. Repeat until all chicken breasts are covered.
Heat oil to 360°F (deep or pan fry in 2 inches oil) add chicken. If frying in a pan, turn after one side is golden. COok until internal temp of the chicken is 160°F remove from oil and place on a cooling rack over papertowels. Serve hot and fresh! Makes 6 servings.