Ingredients
Equipment
Method
Preparation Steps:
- In a medium mixing bowl, combine the room-temperature unsalted butter, 2 tablespoons of minced parsley, minced green onion, and minced garlic. Season with a pinch of salt and pepper. Mix well until all ingredients are incorporated.
- Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to about ½ inch thick.
- Remove the plastic wrap and place a generous tablespoon of the herb butter mixture in the center of each chicken breast. Fold the sides over the filling and then roll it up tightly, securing the ends with toothpicks if necessary.
- In one bowl, pour the buttermilk. In another bowl, combine Panko breadcrumbs, paprika, cayenne pepper, and a bit of salt and pepper. Dip each chicken roll into the buttermilk, allowing excess to drip off, then coat it with the breadcrumb mixture.
- Preheat your oven to 400°F (200°C). Arrange the coated chicken on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the chicken is cooked through and the coating is golden brown.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes. Carefully slice each roll to reveal the melted herb butter inside. Serve with your favorite sides.
Notes
- Ensure the butter is at room temperature for easy mixing.
- Let the chicken rest after baking to keep it moist.
- Freeze leftover herb butter in small portions for future use.