Tuesday, October 9, 2012
This is a classic French dish that I fell in love with the first time I made it. I, like the rest of the world, was searching for a new take on a boneless-skinless chicken breast, and this is it. It has such simple ingredients that really let the chicken shine and has butter and fresh herbs stuffed inside. The butter keeps the chicken so moist throughout the cooking process and melts wonderfully and mixes with the herbs.
This chicken needs to be prepped ahead of time, so it can chill before being cooked, from 1 hour- 24 hours. You can make this dish in the morning or the night before and have dinner basically ready for when you get home from a long day. I served this dish with mashed potatoes and steamed broccoli, which were the perfect side dishes. The key to this dish is to use real butter and fresh herbs.
4 Chicken Breast, boneless and skinless
1 tablespoon of Green Onion, chopped
1 tablespoon of Parsley, chopped
1 clove of Garlic, minced
8 tablespoons of Butter, cut into 4 pieces, + 1 additional tablespoon of Butter
1 Egg, beaten
1 tablespoon of Water
1/4 Cup of Flour
1/2 Cup of Bread Crumbs
1 tablespoon of Cooking Oil
First, get out four small bowls. In one, combine the onion, parsley, and garlic. In a separate bowl, combine the egg and water. In the next bowl, the flour and in the last bowl, put the breadcrumbs.
Now, on a clean working surface you are going to flatten your chicken. Place a chicken breast in-between two pieces of plastic wrap and use a meat mallet to pound the chicken until it is about 1/8 inch thick. Do this to all of the chicken.
Next, remove the plastic wrap from the chicken and spread the inside of each chicken with 1/4 of the herbs. Place a piece of butter in the center and roll the chicken breast up with the sides tucked in. I secured the chicken with a toothpick. Repeat with all of the chicken.
Now, for the coating of the chicken. First, coat the chicken in flour, then egg mixture, breadcrumbs, egg, and bread crumbs again.
Place the chicken into a baking dish and cover and place in the refrigerator for one hour and up to 24 hours.
When you are ready to cook the chicken, melt the one tablespoon of butter over medium-high heat in a large skillet and pre-heat your oven to 400 degrees.
When the butter has melted, add the oil. Add the chicken rolls and cook each breast for about 5 minutes or until golden brown on all sides.
Return chicken to the baking dish with the butter and oil from the skillet drizzled on top and bake for 18-20 minutes until the chicken is cooked thoroughly and the juices run clear. Remove toothpicks from the chicken at this point, if you used them.
Serve immediately with the drippings spooned over the chicken.
The Barbee Housewife