6 servings butter unsalted divided at room temperature
6 servings vegetable oil
Equipment
bowl
frying pan
oven
plastic wrap
toothpicks
Directions
Prepare the herb butter by combining ¼ cup butter, parsley, basil, 1 teaspoon salt, and ¼ teaspoon black pepper in a small bowl, mix well.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Using a mallet pound the breasts to about ¼-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/6 of the compound butter and 1 slice Monterey Jack cheese in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Secure with toothpicks. Repeat with each breast.
Place chicken in refrigerator for 2 hours, or up to overnight.When ready to bake pre-heat the oven to 375 degrees F. Melt the remaining ¼-cup butter and pour it into a wide shallow bowl.
Put the bread crumbs and Parmesan cheese into another wide shallow bowl, mix well.
Heat ½-inch of vegetable oil in a 12-inch saute pan over medium-high heat. Un-wrap the breasts and remove toothpicks. Then one at a time dip each breast in the melted butter and then roll in the bread crumbs. Gently place each breast into hot oil and cook on all sides until golden brown all over.
Transfer all 6 breasts to the pre-heated oven and bake, approximately 10 minutes, until the internal temperature reaches 165 degrees F.
