1 1/2 pounds boneless, skinless chicken breasts
1 stick of butter, softened to room temperature
2 tsp. finely chopped green onions
2 tsp. finely chopped flat leaf parsley
2 tsp. dill
1 tsp. sea salt
1 1/2 cups Italian breadcrumbs
2 eggs, beaten
4 cups canola oil
In a small mixing bowl combine softened butter, green onions, parsley, dill and sea salt. Mix well. Place atop a sheet of plastic wrap forming a log shape 1 inch in diameter. Roll plastic wrap around herb butter and place in freezer for 15 minutes until solid.
While butter is chilling, place chicken breasts between two sheets of wax paper. Use a meat mallet to pat chicken into thin cutlets being careful not to rip flesh. Heat canola oil in a large skillet over medium high heat. While oil is heating, remove herb butter from freezer and slice into 1/2 inch thick slices. Place 1 slice of butter in the center of each chicken cutlet. Roll chicken to cover butter and secure with a toothpick. Beat eggs in a small mixing bowl. Place breadcrumbs in a second medium sized mixing bowl. Dip each chicken breast in egg and then into breadcrumbs, coating completely. Fry each breaded chicken breast in hot oil 5 minutes per side until golden brown. Serve with a Vegetable Medley.
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 cup diced onion
1 cup diced red potatoes
1 cup diced sweet potatoes
1 cup diced red peppers
1 tsp. salt
1 tsp. pepper
1 cup diced crimini mushrooms
Heat olive oil in a large skillet over medium high heat. Add garlic and onions and sauté for 5 minutes. Add red potatoes, sweet potatoes and red peppers. Sprinkle with salt and pepper. Sauté another 10 minutes until vegetables begin to soften. Add mushrooms and sauté another 5 minutes stirring often.