Description
A comforting dish featuring boneless chicken breasts stuffed with herb-laced butter, breaded and baked to perfection.
Ingredients
- 4 boneless chicken breasts (about 6–8 oz each)
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 cup all-purpose flour (for dredging)
- 2 eggs, beaten
- 2 cups breadcrumbs (panko recommended)
- Olive oil or melted butter to drizzle before baking
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line with parchment.
- Make the herb butter by mixing softened butter with minced garlic, parsley, dill, chives, lemon juice, and a pinch of salt and pepper. Chill for 10–15 minutes.
- Prepare the breasts by slicing a pocket into the thick side of each breast.
- Insert a piece of chilled herb butter into each pocket. Secure with a toothpick if needed.
- Set up a dredging station with flour, beaten eggs, and breadcrumbs.
- Coat each breast in flour, dip in the egg, and then press into breadcrumbs. For a thicker crust, double-dip if desired.
- Arrange coated breasts in the baking dish, drizzle with olive oil or melted butter.
- Bake for 25–30 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Notes
For gluten-free, use rice flour and gluten-free breadcrumbs. Chill the butter for best results. Optional flavor swaps include adding Parmesan or spices to the butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European