For the garlic herb butter:
- 3/4 cup (1.5 sticks) unsalted butter
- 3 tablespoon fresh parsley
- 3 tablespoon fresh chives
- 2 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the chicken:
- 3 boneless skinless chicken breasts
- 1 teaspoon dried thyme
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 2/3 cup dry bread crumbs (or crushed cornflakes)
- 1/3 cup finely grated Parmesan
- Add the butter, parsley, chives, garlic, salt and pepper in a small bowl and mash with a fork until well combined. Place 2 tablespoons of the mixture on plastic wrap and roll into a small log. Repeat with the remaining butter mixture until you have 6 small logs. Place in freezer for about 2 hours, until completely frozen.
- Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Using the flat side of a meat mallet and working from the center to the edges, pound chicken lightly into a rectangle about 1/8 inch thick. Try to pound meat as thin as possible at the edges; this will help to get a good seal on the chicken. Cut each piece into equal halves. Season each peace of chicken with salt, pepper and thyme.
- Place a butter piece in center of chicken piece. Fold in sides; roll into a log, completely enclosing the butter; roll very tightly. Make sure your chicken logs are completely sealed, otherwise the butter may leak out during baking. Secure by wrapping tightly with plastic wrap. Repeat with remaining chicken. Place the stuffed chicken breasts in the freezer for about an hour before breading them.
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish. Set aside.
- Combine bread crumbs, Parmesan cheese, and paprika into a shallow bowl. Set aside. Whisk eggs with 1 teaspoon water in a separate shallow bowl. Set aside. Spread the flour on a plate.
- Unwrap and discard the plastic wrap. Dip the stuffed breasts first in flour to coat well, then in the egg mixture, coating all over. Finally, roll in bread crumbs until well covered.
- Transfer to prepared baking dish. Bake, uncovered, for about 30 minutes, or until chicken is no longer pink when lightly slashed (be careful not to cut into the filling, cut just a small slash so filling doesn't ooze out).