Recipe courtesy of Robert Irvine
Total:
50 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/2 cup (1 stick) salted butter, room temperature
  • 1/2 teaspoon chopped fresh tarragon leaves
  • 1/2 teaspoon chopped fresh flat leaf parsley
  • 1/2 teaspoon chopped fresh thyme leaves
  • Freshly ground black pepper
  • 3 cups grapeseed oil
  • 6 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • Salt
  • 2 eggs, beaten
  • 1/4 cup milk
  • 2 cups panko bread crumbs
  • Crispy salad, vegetables or starch, for serving, if desired

Directions

Mix together the butter and fresh herbs. Season with freshly ground black pepper. Place mixture on plastic wrap or wax paper and roll into a log shape of approximately 1-inch diameter and place in freezer. For the best results, do this the night before.

Preheat oven to 350 degrees F. In a large heavy-bottomed skillet, heat the oil to 300 degrees F or until a bread crumb sizzles when dropped in. DO NOT ALLOW OIL TO SMOKE!

Take chicken breasts and using a sharp knife, make a pocket on the top of the breast at least 1-inch long and about 1-inch deep. Remove butter from freezer and slice into disks about 1-inch long. Stuff the butter into the pocket made on the chicken breast, making sure the flap can close to hide the butter.

In preparation for breading, prepare the following: Season the flour with salt and pepper and place in a shallow dish. Mix the eggs and milk and place in another shallow dish. Place the bread crumbs in a third shallow dish.

Cover 1 chicken breast in flour, removing any excess. Then into the egg mixture, covering completely and removing any excess liquid. Then cover with breadcrumbs and place in hot oil. Cook until golden brown on outside and remove from oil. Repeat process with remaining chicken breasts. Drain and place on baking tray and put into the oven for another 10 to 12 minutes or until chicken is cooked through. Serve with crispy salad or vegetables and starch.

IDEAS YOU'LL LOVE

Maple-Mustard Chicken Thighs

Recipe courtesy of Ellie Krieger

Chicken Kiev

Recipe courtesy of Alton Brown

Chicken Kiev

Recipe courtesy of Eva Levitis

Warm Chocolate Cake a la Kiev

Recipe courtesy of Wayne Harley Brachman

Papaya Chicken

Recipe courtesy of Bal Arneson

Chicken Shumai

Recipe courtesy of Bill Hurren

Chicken Parm

Recipe courtesy of Parm

Potted Chicken

Recipe courtesy of Michael Symon

Chicken Parmigiana

Recipe courtesy of Tyler Florence

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Cake Hunters

5:30pm | 4:30c

Cake Hunters

6:30pm | 5:30c

Cake Hunters

7:30pm | 6:30c
On Tonight
On Tonight

Cake Hunters

8pm | 7c

Cake Hunters

8:30pm | 7:30c

Cake Hunters

9:30pm | 8:30c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Hunters

12am | 11c

Cake Hunters

12:30am | 11:30c

Cake Hunters

1am | 12c

Cake Hunters

1:30am | 12:30c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here