SERVES 4
8 tablespoons unsalted butter, room temperature
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon dried tarragon
1 teaspoon dried thyme
Pinch, cayenne pepper
2 teaspoons freshly squeezed lemon juice
Kosher salt
Freshly ground black pepper
4 boneless, skinless chicken breasts
1 cup all-purpose flour
½ cups heavy cream
1½ cups bread crumbs
Vegetable oil, for frying
Combine butter, parsley, chives, tarragon, thyme, cayenne pepper, lemon juice, salt and pepper in a bowl (or in bowl of stand mixer). Place on a piece of parchment or wax paper and roll into a small log. Refrigerate until firm; or freeze if not using immediately. When firm, cut into 8 slices and keep refrigerated until ready to assemble.
Using a paring knife, cut a small pocket into the flesh of each chicken breast, being careful not to penetrate the sides of the meat. Insert a piece/slice of herbed butter into the pocket and, using your fingers, press cut flesh together to seal. Refrigerate overnight or at least 2 hours.
Using three shallow dishes (like pie pans), place flour, cream and bread crumbs in one of each. Dip the chicken breasts in the flour, followed by cream and end by thoroughly coating with bread crumbs. Place on a rack over a baking sheet and refrigerate for another two hours.
When ready to cook, remove chicken breasts from refrigerator and preheat oven to 350 F. In a skillet or saucepan, over medium-high heat, heat ¼-inch oil to 350 F. Place breasts into pan, sealed side down and brown; turn and brown other side. Transfer to a baking pan and bake in preheated oven for 18–20 minutes. Remove from oven and let rest for 10 minutes before serving.
___
Related Stories
Pigs in a blanket–This classic party food is still just as delicious as you remember, and oh-so-easy to make. Surprise your guests with this blast from the past by following Chef Belinda’s latest video recipe.
Blasts from the past–From chicken Kiev to baked Alaska, Chef Belinda Smith-Sullivan shares her recipes for classic, home-cooked comfort food, just like Mom used to make.