Instructions:

Ingredients

Chive Butter:

10 T (143 g) unsalted butter, divided, at room temperature
4 T (6 g) chives, finely chopped
1 tsp. garlic, minced
Juice from ½ fresh lemon
Pinch of salt

Chicken:

6 5-oz (142-g) boneless chicken breast halves
Salt to taste
Ground white pepper to taste
¾ C (95 g) flour
4 lg eggs, beaten
2½ C (148 g) fresh white bread crumbs
½ C (118 ml) vegetable oil
2 T clarifed butter

Directions

Chive Butter: In a small bowl, mix 8 T (115 g) of the butter with chives, garlic, lemon juice and salt. Form into a 1½-inch thick roll covered with plastic wrap and freeze for 1 hour.

Chicken: Preheat oven to 325°F (165°C). Gently pound chicken with the flat side of a meat mallet or a small heavy saucepan until about 1/8 inch (3 mm) thick. Season with salt and pepper. Repeat with remaining chicken. Remove chive butter from freezer and cut into 6 pieces and place one on each breast; roll chicken up to encase the butter; secure with a toothpick.

Place flour, eggs and breadcrumbs in three separate shallow bowls. Roll each chicken breast in flour, then egg, then breadcrumbs. Heat oil and remaining butter in a large skillet over medium heat; saute/fry chicken until golden brown on all sides, about 10 minutes. Transfer to a baking sheet and bake 20 minutes or until cooked through (180°F (82°C) on an instant read thermometer). Remove toothpicks; serve immediately.

Prep time: 25 minutes. Freeze time: 1 hour. Cook time: 30 minutes. Makes 6 servings.