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1
Mix together the butter and fresh herbs.
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2
Season with freshly ground black pepper.
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3
Place mixture on plastic wrap or wax paper and roll into a log shape of approximately 1-inch diameter and place in freezer.
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4
For the best results, do this the night before.
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5
Preheat oven to 350 degrees F. In a large heavy-bottomed skillet, heat the oil to 300 degrees F or until a bread crumb sizzles when dropped in.
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6
DO NOT ALLOW OIL TO SMOKE!
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7
Take chicken breasts and using a sharp knife, make a pocket on the top of the breast at least 1-inch long and about 1-inch deep.
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8
Remove butter from freezer and slice into disks about 1-inch long.
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9
Stuff the butter into the pocket made on the chicken breast, making sure the flap can close to hide the butter.
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10
In preparation for breading, prepare the following: Season the flour with salt and pepper and place in a shallow dish.
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11
Mix the eggs and milk and place in another shallow dish.
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12
Place the bread crumbs in a third shallow dish.
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13
Cover 1 chicken breast in flour, removing any excess.
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14
Then into the egg mixture, covering completely and removing any excess liquid.
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15
Then cover with breadcrumbs and place in hot oil.
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16
Cook until golden brown on outside and remove from oil.
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17
Repeat process with remaining chicken breasts.
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18
Drain and place on baking tray and put into the oven for another 10 to 12 minutes or until chicken is cooked through.
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19
Serve with crispy salad or vegetables and starch.
