Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Chicken rolls with herbs - a detailed recipe.

Ingredients:

• 1 kg chicken breast fillet, defrosted
• 3 tbsp finely chopped fresh tarragon
• 3 tbsp finely chopped fresh parsley
• 3 tbsp. l. finely chopped chives
• 2 tsp finely chopped fresh thyme
• 2 tbsp. panko breadcrumbs
• 200 g butter, room temperature
• Salt and freshly ground pepper
• 1 cup flour
• 4 large eggs
• 1 tbsp Dijon mustard
• 2 cups panko breadcrumbs
• Vegetable oil, for frying
• Amandine pilaf, for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, chives, parsley, thyme, tarragon, eggs, flour, mustard, Dijon mustard, breadcrumbs, panko breadcrumbs

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Preparation:

Step 1
• In a bowl, combine the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Place the mixture on parchment paper and roll into a 2.5 cm thick roll. Wrap and freeze for 3 hours.
Step 2
• Cut the frozen butter into 6 equal pieces.
  
  Cut the chicken breasts into 6 layers and place them on a cutting board, cover with plastic wrap, and pound them with a mallet to a thickness of about 1 cm. Place the chicken breasts on clean parchment sheets and season with salt and pepper. Place a dollop of butter in the center and roll them tightly using parchment paper. Refrigerate for 2 hours.
Step 3
• Preheat oven to 180°C. Place a rack on a baking sheet. Sprinkle flour into a dish. Beat eggs and mustard in a bowl. Sprinkle breadcrumbs into another dish. Unroll the chicken rolls and season generously with salt and pepper. Dredge the rolls first in flour, then in the egg mixture, and then in the breadcrumbs.
Step 4
• Pour 1-2 cm of vegetable oil into a frying pan, heat and fry the rolls over medium-high heat, in batches on all sides, until golden brown, 6-8 minutes. Place the rolls on a wire rack and bake until done, about 10 minutes. Serve the chicken rolls with Amandine pilaf.

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