Description
A bold twist on a classic favorite featuring tender chicken with a zesty lemon-garlic herb butter filling and a crispy coating.
Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1½ whole garlic bulbs, cloves peeled
- 6 tablespoons unsalted butter
- ½ cup all-purpose flour
- 1 cup chicken stock
- 12 tablespoons salted butter, softened
- 2 cups finely grated Gruyère-style cheese
- ¾ cup finely chopped fresh herbs (parsley, chives, tarragon)
- 1 teaspoon fresh lemon zest
- 1½ tablespoons curry powder (optional)
- 1 cup all-purpose flour (for breading)
- Salt and black pepper, to taste
- 3 large eggs, beaten
- 2½ cups panko breadcrumbs
- Vegetable oil, for frying
Instructions
- In a medium saucepan over medium heat, melt the unsalted butter. Finely grate the garlic directly into the pan and cook for about 1–2 minutes, stirring constantly until fragrant but not browned. Stir in the flour, cooking for another 2 minutes. Gradually whisk in the chicken stock until the mixture is smooth and thick. Remove from heat and let cool completely.
- Transfer the cooled garlic mixture to a mixing bowl. Beat on medium speed while gradually adding the softened salted butter until creamy and smooth. Stir in the grated cheese, chopped herbs, lemon zest, and optional curry powder. Mix until fluffy and well-combined.
- Spoon the herb butter mixture onto plastic wrap and shape it into a compact log. Wrap it tightly and freeze until completely firm, which takes at least 2 hours.
- Slice each chicken breast horizontally to butterfly, ensuring not to cut all the way through. Place them between plastic wrap and gently pound to flatten evenly. Keep the chicken chilled until you’re ready to assemble.
- Cut the frozen butter log into 6 equal portions. Position one portion at the center of each chicken breast. Roll the chicken tightly, sealing the edges well to enclose the filling completely.
- Heat vegetable oil to 350°F and preheat the oven to 350°F. Combine the flour with salt and black pepper. Roll each chicken piece first in the seasoned flour, then dip into beaten eggs, and coat with panko breadcrumbs. Repeat the egg and breadcrumb coating for an extra crispy texture.
- Fry the chicken in batches, approximately 4–5 minutes or until golden brown, then transfer to a baking sheet. Bake for 10–12 minutes until the chicken is fully cooked.
- Allow the chicken to rest for 2–3 minutes before slicing. When you cut into it, the lemon-garlic butter filling should flow out beautifully.
Notes
For a milder flavor, consider replacing Gruyère cheese with mozzarella. Serve alongside a salad or mashed potatoes for a well-rounded meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg