This for two servings but easy to make in larger quantities.
2 boneless, skinless organic chicken breast halves (organic is more expensive to that means it’s better, right Veda?)
4 T. Plugra butter (French-style and also more expensive)
1 clove garlic very finely minced
1 t. chopped parsley
1/2 t. chopped fresh tarragon
salt and white pepper (white pepper is so totally Veda)
1 egg, whisked
flour for dredging
panko bread crumbs to cover the rolled breasts
Get the butter good and soft and blend in all the garlic, herbs and s&p. Put in the freezer so it’s rock hard.
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Divide the butter in two, put a lump in the center of each flattened breast, and then fold over and tuck so as to completely encase the butter. Use a toothpick or two to hold the final bundle together.
Dip each in flour, then the egg, then roll in the panko.
Refrigerate at least an hour.
Heat up 1″ of cooking oil. I used a good old cast iron skillet (very Mildred) because it holds the heat so well when adding the chicken packages. Which you do once the oil is nice and hot.
Fry for 4 minutes on each side. They will be nicely dark brown. Careful not to burn! This is the time to use your splatter sheild
