4 5-ounce skinless boneless chicken breast halves
salt and pepper, to taste
4 ounces unsalted butter
2 tablespoons chives, chopped
all-purpose flour, as needed
egg wash, as needed
bread crumbs, dry, as needed
Servings: 4
1. Place the chicken breasts on a film-covered cutting board. Cover them with a layer of film wrap. Using a meat mallet, gently pound the breasts to an even thickness of approximately 1/3 inch (8 millimeters). Do not make any holes in the chicken. Remove the film wrap from the top of the chicken.
2. Season the chicken with salt and pepper. Cut the unsalted butter into four 1-ounce (30-gram), 3-inch- (7.5-centimeter-) long pieces. Place one piece of butter on the long edge of each pounded breast. Spread the chopped chives evenly over the butter.
3. Beginning with the butter-and-chive edge, roll each breast until the butter is covered. Fold the ends of the breast toward the center and continue rolling. Cover and refrigerate the chicken breasts for 15 minutes.
4. Bread the stuffed chicken breasts using the standard breading procedure and refrigerate them for another 15 minutes.
5. Gently place the chicken breasts in a deep-fryer basket and deep-fry at 325°F (160°C) until golden brown and fully cooked, approximately 10 minutes.
6. Gently remove the chicken from the basket to prevent the butter from leaking out. Serve immediately garnished with lemon slices.
salt and pepper, to taste
4 ounces unsalted butter
2 tablespoons chives, chopped
all-purpose flour, as needed
egg wash, as needed
bread crumbs, dry, as needed
Servings: 4
1. Place the chicken breasts on a film-covered cutting board. Cover them with a layer of film wrap. Using a meat mallet, gently pound the breasts to an even thickness of approximately 1/3 inch (8 millimeters). Do not make any holes in the chicken. Remove the film wrap from the top of the chicken.
2. Season the chicken with salt and pepper. Cut the unsalted butter into four 1-ounce (30-gram), 3-inch- (7.5-centimeter-) long pieces. Place one piece of butter on the long edge of each pounded breast. Spread the chopped chives evenly over the butter.
3. Beginning with the butter-and-chive edge, roll each breast until the butter is covered. Fold the ends of the breast toward the center and continue rolling. Cover and refrigerate the chicken breasts for 15 minutes.
4. Bread the stuffed chicken breasts using the standard breading procedure and refrigerate them for another 15 minutes.
5. Gently place the chicken breasts in a deep-fryer basket and deep-fry at 325°F (160°C) until golden brown and fully cooked, approximately 10 minutes.
6. Gently remove the chicken from the basket to prevent the butter from leaking out. Serve immediately garnished with lemon slices.
Last edited: