Ingredients
- 2 sticks butter, softened
- 3 Tbsp. finely chopped fresh tarragon
- 3 Tbsp. finely chopped fresh parsley
- 3 Tbsp. finely chopped fresh chives
- 2 tea. finely chopped fresh thyme
- salt and pepper
- 6 small skinless, boneless chicken breasts (about 2 1/4 lb)
- 1 cup flour
- 4 eggs
- 1 Tbsp. dijon mustard
- 2 cups panko bread crumbs
- vegetable oil, for frying
Preparation
Step 1
Mix the butter, tarragon, parsley, chives, thyme, 1 te. salt and 1/4 tea pepper in a bowl. Scoop the mixture onto a piece of plastic wrap and roll into a 1" thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
Slice the frozen butter into 6 equal parts. Lay a chicken breast between 2 pieces of plastic wrap; pound to 1/4" thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours overnight.
Preheat the oven to 350degrees and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
Heat 1/2" vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6-8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.