Serves: 4
Total Calories: 594

1 stick unsalted butter room temperature
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh dill
1 lemon zested
1 lime zested
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (4 to 6 ounce) boneless skinless chicken breast halves
salt and pepper to taste
2 large eggs slightly beaten with 1 teaspoon water
2 cups panko bread crumbs crushed with a rolling pin
canola oil for frying

With a hand mixer, thoroughly blend the butter, herbs, zests, salt, and pepper. Place on plastic wrap or waxed paper, roll into a small log, and place in freezer for 2–3 hours.

Place chicken breasts between two pieces of waxed paper and lightly sprinkle both the chicken and paper with water. Pound the chicken to 1?8-inch thickness.

Lay a chicken breast on a fresh piece of waxed paper and place 1?4 of the compound butter in the center. Using the waxed paper to assist, fold in the sides of the breasts and roll tightly into a log, completely enclosing the butter. Continue with the remaining breasts. Place the chicken in the refrigerator for 2–12 hours. When ready to cook, place the egg-and-water mixture in a pie pan and the panko in another. Dip and thoroughly coat the breasts in the egg and then roll in the breadcrumbs.

Place in the refrigerator for 1 hour.

In a large, heavy pot, heat 2 inches oil over medium-high heat until temperature reaches 325 degrees. Gently place breasts in the hot oil and cook until golden brown, about 5–6 minutes on each side. Remove and place on a cooling rack and allow to drain 5–10 minutes before serving.

Nutritional Facts:

Serves: 4
Total Calories: 594
Calories from Fat: 278

More Recipes from the Taste of Broadway Cookbook:
Marinated Oven-Roasted Chicken with White Wine, Butter, and Lemon Sauce
Crispy Duck a l'Orange
Chicken Kiev
Pollo Manigua
Pollo Extremena
Poulet Basquaise
Chicken Tikka Marsala
Love Me Tenders with Honey Mustard Sauce
Chicken Catupiri
Chicken Hash