Ingredients
- 10 tablespoons unsalted butter, at room temperature
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh parsley, plus more for serving
- 1 medium garlic clove, grated or finely minced
- Kosher salt (such as Diamond Crystal)
- Black pepper
- 4 (8 to 10-ounce) boneless, skinless chicken breasts, pounded to ¼-inch thickness
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon Dijon mustard
- 2 cups plain panko bread crumbs
- 1 cup neutral oil, such as vegetable or canola, for frying
Instructions
- In a medium bowl, combine the butter, chives, parsley, garlic, 1 teaspoon salt and ¼ teaspoon pepper, mixing until well combined. Place a piece of parchment paper on the counter, then scrape the butter mixture onto the paper, spreading it into a 4-by-4-inch square. Wrap it in the parchment and freeze until firm to the touch, at least 30 minutes and up to 48 hours. Once firm, cut the butter into four (1-by-4-inch) rectangles and store in the freezer until ready to use. (If freezing for longer than 2 hours, wrap the pieces in plastic wrap.)
- Lay one chicken breast on a large piece of plastic wrap, with the longest side of the breast facing you. Season all over with ¼ teaspoon kosher salt and a few pinches of black pepper. Place one of the butter rectangles in the center of the breast, parallel to the edge of the counter. Fold the shorter left and right sides in slightly, then tightly roll, starting with the side closest to you. Wrap the bottom edge of plastic wrap around the chicken, twisting the ends to form a tight roll. Repeat with the remaining 3 chicken breasts, wrapping them each in their own piece of plastic.
- Freeze the rolls until firm to the touch but not frozen solid, 1 to 1½ hours, or refrigerate for at least 2 hours, or overnight, before freezing briefly (see Tip).
- Once the rolls are firm, heat the oven to 350 degrees. Place a wire rack on a sheet pan and set it near the stove.
- Place the flour in a shallow bowl or on a rimmed plate. In a second bowl, whisk the eggs and mustard until smooth. Place the panko in a third bowl. Finally, place an empty plate next to the panko. Working one at a time, dip the rolls into the flour, turning to coat and dusting off any excess. Place them in the egg mixture, turning to coat. Transfer to the panko, turning until the rolls are well coated, then place on the empty plate.
- Heat the oil in a large skillet set over medium-high heat until shimmering. (The rolls should sizzle when they touch the oil.) Working in batches to avoid crowding, cook, turning occasionally and lowering the heat to avoid smoking, until browned all over, 4 to 8 minutes.
- Place the rolls, seam-side up, on the prepared baking sheet. Bake until a thermometer inserted into the chicken reads 155 to 160 degrees, 15 to 20 minutes. (The chicken will reach 165 degrees as it rests.) Rest for 5 to 10 minutes, then sprinkle with parsley and serve.
Tip:
- The rolls are easiest to work with when they’ve firmed up in the freezer. Even if you’ve refrigerated the rolls for at least 2 hours, let them sit in the freezer for 30 minutes to 1 hour before cooking for best results.
