Rich, buttery goodness is practically emanating off of this superb chicken dish.
|2/3 cup||(150 mL) Butter|
|3||Cloves garlic, minced|
|3 tbsp||(45 mL) Fresh tarragon, chopped|
|1 tbsp||(15 mL) Fresh parsley, chopped|
|1 tsp||(5 mL) Fresh thyme, chopped|
|1 tsp||(5 mL) Dijon mustard|
|1 tsp||(5 mL) Lemon juice|
|Salt and pepper|
|2 Pkg||(4 pieces) Maple Leaf Prime Naturally® Butterflied Chicken Breasts|
|1 cup||(250 mL) Flour|
|2 cups||(500 mL) Panko bread crumbs|
|Vegetable oil for frying|
|1 bunch||asparagus, blanched|
BEAT together the first nine ingredients. Spread the butter mixture ½” (1.25 cm) thick on a piece of aluminum foil. Place in the freezer until ready to use.
PLACE the chicken breasts between two pieces of plastic wrap, using a meat mallet or heavy bottomed pan gently pound each chicken breast to ¼” (5 mm) thickness.
REMOVE butter from the freezer and slice into five strips; set one strip aside for later use. Place one strip onto the center of each pounded chicken breast. Roll up and tightly wrap in plastic wrap, place in freezer and chill for 30 minutes.
PLACE flour with salt and pepper in a shallow bowl. Whisk together the eggs with 2 tbsp (30 mL) of water and place in another shallow bowl. Season the breadcrumbs with salt and pepper and place in a third shallow bowl.
PREHEAT oven to 375°F (190°C).
HEAT 1” (2.5 cm) of oil in a large pan over medium-high heat.
REMOVE chicken from plastic wrap, working with one piece at a time, place in flour, then into egg, and finally place into breadcrumbs. Place in hot oil and fry on each side until golden brown, about 3 minutes per side.
PLACE on a baking sheet lined with parchment paper and bake for 10-15 minutes or until the internal temperature reaches 165°F (74°C).
PLACE remaining butter in a large pan over medium heat, add asparagus and cook until heated through and tender crisp, about 3-4 minutes.
Serve chicken and asparagus together.
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