- Yield 6 to 8 servings
Prepare the chicken ahead of time for a great busy weeknight meal.
- 3/4 cup butter at room temperature (do not use margarine)
- 1 teaspoon dried tarragon
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 8 -- boneless, skinless chicken breast halves
- 1/4 cup flour
- 2 -- eggs, beaten
- 1 cup fine bread crumbs
- -- Vegetable oil for deep fat frying
- In a medium bowl, thoroughly mash together the butter, tarragon, parsley, garlic, salt and pepper. Pat out the butter mixture on a piece of foil until you have a 4-inch square that is 1/2-inch thick. Wrap and freeze until firm, at least 30 minutes.
- Place the chicken breast, skinned side down, between several sheets of waxed paper. Pound with flat side of mallet until thin and even. Repeat with each chicken breast. Remove butter from the freezer and cut square into 12 sticks. Place one stick in the center of each chicken breast. Fold chicken over the butter, enclose sides and roll up. Secure with toothpicks. Dip into flour to coat, then beaten egg, then bread crumbs. Chill for at least 30 minutes. Set aside remaining 4 sticks of herb butter.
- Put a large amount of cooking oil into a deep, large dutch oven or deep fat fryer. Heat to 375F. Fry 3 or 4 chicken breasts at at time-do not over crowd. Cook for 4 to 5 minutes or until brown. Drain on paper towel; place each cooked breast on a dinner plate. Melt 4 sticks of herbed butter and pass on the side.
Recipe reprinted with permission from Sally Clayton and Lee Clayton Roper’s A Well-Seasoned Kitchen (Denver, Co., 2009).