This one was delicious. And, if you've got the right tools, it's incredibly easy to make. It does require a decent meat tenderizer, which I picked up from my local grocery store since I didn't want to make a second trip. ;)
During dinner, we decided that there would be no easy way of making this recipe any healthier without sacrificing the unique taste the butter puts into the chicken. I'd recommend finding an alternative if you're worried about the large amount of butter, or maybe just save it for a special occasion!
We served this with corn and white rice cooked in chicken stock.
- 4 chicken breast halves, deboned
- 1/4 c. butter, room temperature
- 1/2 tsp. dried tarragon
- 1/2 c. all-purpose flour
- 2 eggs, beaten
- 1 c. dry bread crumbs
- Butter, melted
Preheat oven to 425 degrees. Lightly butter 8 inch square baking dish. Pound chicken to 1/4 inch thickness. Combine 1/4 cup butter and tarragon in small bowl and blend well. Place equal portions of butter mixture in center of chicken breasts. Fold ends over and tuck in sides, securing with toothpicks, if necessary. Roll chicken in flour. Dip in eggs, then coat with bread crumbs, covering completely. Arrange in prepared baking dish. Bake until golden brown, 20 to 25 minutes.