INGREDIENTS
4 skinless + boneless chicken breasts
3/4 cup plain flour, seasoned with salt and pepper
2 large eggs, beaten
2 1/2 cups panko breadcrumbs
Neutral oil, for frying
Salt and pepper
For the Herb Butter
4 1/2 cups unsalted butter, softened
2 cloves confit garlic, finely minced
2 tbsp fresh parsley, chopped
2 tbsp fresh tarragon, chopped
2 tbsp fresh chives, chopped
Zest of 1 lemon
1/2 tbsp garlic powder
2 tbsp kombu extract (optional, for depth of flavor)
Salt and freshly ground black pepper
DIRECTIONS
Make the Herb Butter. In a bowl, combine softened butter with confit garlic, parsley, tarragon, chives, lemon zest, garlic powder, kombu extract, salt, and pepper. Mix until smooth. Shape into a log, wrap tightly in cling film, and freeze until solid. Prepare the chicken. Place each breast between sheets of baking paper. Gently flatten to one centimeter thickness with a mallet or rolling pin. Cut a pocket in the thickest part of each breast. Insert a piece of the frozen herb butter. Fold the edges over and press firmly to seal. (Use a paste of flour if needed to keep it closed.) Crumb the chicken. Dredge each stuffed breast in seasoned flour, shaking off excess. Dip into beaten egg, then coat thoroughly in breadcrumbs. For extra crispness, repeat the egg and breadcrumb coating. Chill in the fridge for thirty minutes to firm up. Heat oil in a deep pan to 338 degrees. Fry the chicken for three to four minutes until golden brown on all sides. Transfer to a350 degree oven and bake for ten minutes, or until the internal temperature reaches 165 degrees. Rest briefly before cutting. Serve on a plate with more of the herbed butter warmed through and a wedge of lemon.
