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    • 4 boneless chicken breasts
    • Salt and pepper to taste
    • 1 stick herbed butter (see recipe below)
    • flour, as needed
    • 2 eggs, beaten
    • bread crumbs, as needed
    • oil for frying


One at a time, place the chicken breasts between sheets of plastic wrap and pound them until thin. Don’t pound too hard and use the smooth side of the mallet. You want to prevent creating holes in the chicken which could leak butter later.

Season the breasts with salt and pepper.

Dividing the butter evenly between the breasts, spread a dollop of butter in the center of each breast, leaving ample room around the edge. Just like rolling a burrito, take the left and right side of each breast and fold them over by an inch or so. Then roll from end to end, thereby sealing the butter within the rolled chicken packet. If you like you can secure the chicken with toothpicks or string.

Roll each piece of chicken in flour, shake off the excess, dip in the egg, and then in the breadcrumbs.

Pour enough oil in a large skillet to come half way up the chicken and heat it to 375 degrees or until it shimmers and just starts to smoke. Place the chicken in the skillet and cook until the first side is browned. Flip and brown the other side.


    • 1 stick (4 oz.) butter, softened
    • ¼ cup minced chives
    • 2 teaspoons chopped parsley
    • 2 teaspoons chopped tarragon or chervil
    • Juice of half a lemon (more or less to taste)
    • Salt and pepper to taste

Combine all of the ingredients in a bowl with a fork and then refrigerate the butter for 1-2 hours to ensure it is completely chilled.


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