Directions: |
Directions:1.Mix the butter, tarragon, parsley, chives, thyme, 1 tsp. salt, ¼ tsp. pepper, and lemon juice in a bowl. Scoop the mixture into a piece of plastic wrap or parchment paper, and roll into a 1” thick log. Wrap and freeze for at least 3 hrs., and up to 3 days.
2. Lay the 6 chicken breasts between 2 pieces of plastic wrap, and pound to ¼” thick using a mallet or heavy skillet. Transfer each chicken breast to an individual clean piece of plastic wrap, and season with salt and pepper. Slice the frozen butter into 6 equal pieces. Put a piece of herbed butter in the center of each chicken breast. Using the plastic wrap, tightly roll up the chicken breast, starting at the long side, tucking in the short side as you go. Tightly wrap the chicken rolls in the plastic wrap. Refrigerate the rolls at least 2 hrs. or overnight.
3. Preheat the oven to 350º and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Mix in the parmesan with the panko. Unwrap the chicken rolls, and season with salt and pepper. One at a time, dredge the chicken rolls in the flour, dip in the egg mixture, then roll in the panko to coat. Heat ½ of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning until golden, 6-8 minutes. Transfer to the prepared rack. Bake until cooked through, about12-15 minutes. Let stand for 15 minutes before serving. |
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