Ingredients
2 boneless, skinless chicken breasts
2 cups: flour
2 eggs
2: cups bread crumbs
1 tsp: sea salt
1 tsp: fresh ground pepper
1/2 tsp: paprika
Coconut oil
4 tsp: butter
1/2 tsp: garlic powder
1/2 tsp: fresh ground pepper
1/2 tsp: parsley
WARNING: You are dealing with raw chicken, please take precautions to not spread germs. Have everything you need set in place before you touch the chicken. I keep a package of wipes ready to go.
Soften butter to room temperature. whip butter, garlic, pepper and parsley together. Divide in half. Scoop into butter pat shape. Place in freezer to harden.
Set up your breading station. Take three bowls or containers and fill one with flour, one with eggs (beat them well) and one with bread crumbs. Mix salt, pepper and paprika in bread crumbs.
Slit a small hole on one side of chicken breast. Insert butter into hole and roll closed.
Place one at a time in flour. Coat both sides.
Place in egg. Coat both sides. Place in bread crumbs. Coat both sides. Set finished strips on a plate.
When you are finished, throw away any remaining flour, egg and bread crumbs. Carefully disinfect your hands and work station.
In a large skillet, fill half way with coconut oil (or whatever oil you prefer) keep on medium heat. Place chicken in pan. Cook for 12 minutes. Turn chicken and cook an additional 12 minutes. (Check to be sure they are thoroughly cooked, but try not to cut into the spot where the butter patty is placed.. Cooking time will vary depending on thickness of chicken. It may be 10 minutes per side or 15 minutes per side) Serve immediately.
This recipe was inspired by something Rachel Ray made on her show.
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