Chicken Breasts Stuffed with Herb Butter

Name: Chicken Breasts Stuffed with Herb Butter
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 2 piece Chicken breast; 100 g Butter; 1 bunch Parsley; 1 piece Wheat flour for breading; 1 piece Egg for breading; 1 piece Breadcrumbs for breading; 2 clove Garlic for the filling

Main course

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This dish of chicken breasts stuffed with herb butter is a true feast for the palate. The juiciness of the chicken, combined with the intense flavor of the flavored butter, makes it an ideal option for a special meal or an elegant dinner. I often prepare it for Christmas, and it is always a success! The key is the butter, which melts slowly during cooking, impregnating the meat with a delicious aroma. In addition, the double breading ensures that the butter does not escape and that the chicken is crispy on the outside and tender on the inside. It takes a while to prepare, but the result is worth it. Give it a try!

Ingredients (7 ingredients)

2 piece Chicken breast
100 g Butter
1 bunch Parsley
1 piece Wheat flour for breading
1 piece Egg for breading
1 piece Breadcrumbs for breading
2 clove Garlic for the filling

Preparation (7 steps)

Preparation of herb and garlic butter

Thermomix® Setting

3 seg./Velocidad 7

Put the garlic cloves in the bowl and chop 3 sec./Speed 7. Add the parsley and chop 3 sec./Speed 7. Add the butter (previously softened at room temperature) and mix 10 sec./Speed 4. Pour the mixture onto plastic wrap, form a cylinder and refrigerate for at least 1 hour.

Chop garlic and parsley

Thermomix® Setting

3 seg./Velocidad 7

Add the parsley to the bowl and chop 3 sec./Speed 7. Remove and reserve.

Mix the butter

Thermomix® Setting

10 seg./Velocidad 4

Add the softened butter to the bowl along with the chopped garlic and parsley. Mix 10 sec./Speed 4.

Form the butter cylinder

Pour the butter mixture onto plastic wrap, form a cylinder and refrigerate for at least 1 hour.

Fill the chicken breasts

With a sharp knife, make a cut in the chicken breasts, without completely opening them. In that hole, put two or three slices of the garlic and parsley butter that we have prepared, trying to close the breast so that it is well put back together.

Bread the chicken breasts

Bread the chicken breasts by passing them through flour, beaten egg and breadcrumbs. For this recipe, it is preferable to do a double breading, giving a second pass through the egg and breadcrumbs to prevent the butter from coming out when frying them.

Fry the chicken breasts

Fry the chicken breasts in very hot oil and when they have a golden color, take them out to absorbent paper, letting them rest for a few minutes before cutting them into portions so that the flavors settle inside.