You do all of the prep for this elegant chicken dish hours ahead of dinner party time, leaving you with plenty of time to relax and get ready. A new generation was introduced to this classic retro recipe when it was recently featured on AMC’s Mad Men.
6 tablespoons Canna Butter** at room temperature
1 teaspoon dried parsley
1 teaspoon dried chives
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
2 large eggs, beaten with 1 teaspoon of water
2 cups plus 4 tablespoons panko breadcrumbs
About 1 /2 cup vegetable oil
Use an electric mixer to beat together Canna Butter, parsley, chives, garlic powder, salt, pepper and tarragon. Place mixture on plastic wrap and roll into small log. Set aside in the freezer while you prepare the rest of the recipe.
Place chicken breasts, one at a time, between two pieces of plastic wrap and dampen with water. Use the back of a flat heavy skillet to pound the chicken to about 1/8-inch thickness and season with salt and pepper.
Place one pounded chicken breast on a new clean piece of plastic wrap. Center 1/4 of the Butter mixture sprinkled with 1 tablespoon bread crumbs on the chicken. Fold in ends of the breast and roll into a tight log, completely enclosing the Butter and using the plastic wrap to help keep things tightly together. Repeat with remaining chicken breasts. Chill in the refrigerator for at least two hours or up to overnight.
Place flour on a large plate, water and egg mixture in a shallow bowl and panko crumbs on another large plate. Unwrap chicken breast and dredge in flour to lightly coat, dip into egg mixture to coat, then into panko crumbs. Repeat with remaining Butter-stuffed chicken breasts. If you want to prepare in advance, wrap coated chicken tightly in plastic wrap and refrigerate for up to 4 hours before cooking. When ready to cook heat vegetable oil in a large skillet over medium-high heat. Cook chicken, seam side down for about 5 minutes or until lightly browned. Use tongs to turn chicken and cook for another 5 to 7 minutes or until it reaches 165 degrees F. Remove to a cooling rack and let rest for 5 minutes before serving.
