Ingredients
- 4 small boneless skinless chicken breasts
- 6 tablespoons unsalted butter softened
- 1 1/2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 1 teaspoon lemon-pepper seasoning
- 3/4 cup all-purpose flour
- 1 teaspoon salt plus more to taste
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- Oil for frying enough to coat the bottom of a large skillet to about 3/4 inch deep
- Fresh parsley chopped (for garnish)
Instructions
- Place each chicken breast on a cutting board and use a sharp knife to cut them horizontally almost in half, leaving one edge intact. Open them like a book so they are evenly thin.
- In a small bowl, mix the softened butter with the chopped parsley, minced garlic, and lemon-pepper seasoning. Ensure the mixture is smooth and well-blended.
- Place about 1 1/2 tablespoons of the herb butter in the center of each opened chicken breast. Fold the chicken over the butter and press the edges firmly to seal in the filling.
- Set up three shallow dishes. In the first, combine the all-purpose flour with 1 teaspoon salt. In the second, beat the eggs. In the third, place the panko breadcrumbs. Dredge each stuffed chicken breast in the flour first (shake off excess), then dip in the egg, and finally coat evenly with the breadcrumbs.
- Heat oil in a large skillet over medium heat until it reaches about 350°F. Place the breaded chicken breasts in the skillet and fry for 4 to 5 minutes per side until they are golden brown. Remove and drain on paper towels.
- Sprinkle with fresh parsley and serve immediately.