Ingredients:

  • 1/2 cup unsalted butter, slightly softened
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh dill, finely chopped
  • 1/2 tsp lemon zest
  • 1/4 tsp sea salt
  • 4 large boneless, skinless chicken breasts (approx. 7-8 oz each)
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 1 tbsp water
  • 2 cups panko breadcrumbs
  • 1/2 tsp smoked paprika
  • 3 tbsp vegetable oil for shallow frying

Instructions:

  1. Mash the butter. Combine 1/2 cup butter, minced garlic, parsley, dill, lemon zest, and 1/4 tsp salt in a bowl. Mix until completely integrated and uniform in color.
  2. Freeze the butter. Roll the mixture into a tight log using plastic wrap, about 1 inch thick. Freeze for at least 30 minutes until rock hard and solid. Note: This is the most important step for preventing leaks.
  3. Pound the chicken. Place one chicken breast between two sheets of plastic wrap. Using the flat side of a meat mallet, pound to a uniform 1/4 inch thickness, until wide and flexible.
  4. Stuff and roll. Place one frozen butter plug in the center of the meat. Fold the sides in like a burrito and roll tightly, until no butter is visible.
  5. Prep the station. Set up three bowls: flour in one, whisked eggs with water in the second, and panko with smoked paprika in the third.
  6. Apply the first lock. Dredge the chicken roll in flour, then dip into the egg wash, until fully submerged and dripping.
  7. Reinforce the seal. Coat in panko, then dip again in the egg and again in the panko. Note: This Double Lock creates a heavy duty crust that won't crack.
  8. Chill the rolls. Place the breaded chicken in the fridge for 30-60 minutes until the coating feels firm to the touch.
  9. Sizzle and sear. Heat 3 tbsp oil in a skillet over medium high. Brown the chicken on all sides for about 2 minutes per side until golden and crackling.
  10. Bake to finish. Transfer to a wire rack on a baking sheet. Bake at 400°F (200°C) for 12-15 minutes until the internal temperature hits 165°F (74°C). > Chef's Tip: Use one hand for wet ingredients and the other for dry when breading. This prevents your fingers from becoming giant breaded clubs! Also, if you have 10 extra minutes, freeze your butter log for a full hour to be absolutely safe.