Everything You Can Do To Chicken In ONE Simple Recipe!
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This recipe has been a great hit over at 12 Tomatoes! It has received plenty of wonderful comments from readers – let’s take a look at what some of them have said about it:
Made this just before Christmas & it’s on the menu for tonite again…already. It’s just that good! I would definitely recommend seasoned panko. Also, I put them on a rack above a foil lined cookie sheet. Didn’t want the bottom of the chicken to get soggy.
I make this and added tarragon in with the butter. DELICIOUS!!
That’s right; if you’re not a fan of parsley, you could substitute any of your favorite herbs! I usually make a mixture of whatever fresh herbs I happen to have at hand, and it always turns out super delicious.
Ingredients
6 boneless, skinless chicken breasts
1 cup all-purpose flour
3/4 cup panko or seasoned breadcrumbs
1/2 cup (1 stick) unsalted butter, softened
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, minced
3 eggs, beaten
2 cloves garlic, minced
1 lemon, juiced
vegetable oil, as needed, for frying
kosher salt and freshly ground pepper, to taste
Instructions:
Preheat oven to 350 degrees.
Beat together butter, parsley, garlic and lemon juice, season generously with salt and pepper. Roll butter into a log, wrap tightly in plastic wrap and refrigerate until chilled.
Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound them until they’re 1/4-inch thick.
Place a cube of butter in the center of each flattened chicken breast, then fold in the sides so there’s no open space where butter could escape. You can use a toothpick to seal, if necessary.
Heat 2-3 inches vegetable oil in a Dutch oven over medium-high heat until water sizzles when water droplets are sprinkled on it.
Set up and assembly line by your workstation with flour in one bowl, beaten eggs in a second, and panko and parmesan in a third. Dredge each chicken pocket in flour, shake off excess, then dip completely in egg wash. Shake off excess and press chicken firmly (on all sides) in panko cheese mixture.
Transfer coated chicken carefully to hot oil and cook on all sides until is golden brown. Remove to a paper towel-lined plate to drain. Repeat with remaining chicken breasts, then transfer them all to a baking dish.
Place in oven and bake for 15-18 minutes, or until chicken is cooked through. Remove from oven and serve hot with mashed potatoes and vegetables.
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Quick Tip: Serve with a lighter vegetable side like green beans, asparagus, or brussels sprouts.
Thanks to 12 Tomatoes for this stuffed chicken dish packed with powerful flavors!