Preparation

mix the ingredients of the filling and season. form a square and place it on a plastic film. wrap the butter and refrigerate until hard.

chicken:
place a fillet on a horizontal surface and place a plastic wrap on top. beat gently until fillet is about ½ cm thick. (1/4 inch). season with salt and pepper. repeat with the other fillet.

remove the butter from the refrigerator and cut into 2 equal parts. place a part of butter in the center of a fillet and roll completely around the butter (they should not be hollow). repeat with the other breast.

place the panko or breadcrumbs, the egg and the flour in 3 different slightly deep containers and season them with salt and pepper. pass the rolled fillets first in flour, covering them well. Then pass them through the egg and finally pass them through the panko or breadcrumbs. they must be fully covered. place on a tray or plate and refrigerate for at least 1 hour.

preheat the oven to 400ºf (200ºc).
Heat oil in a skillet and fry the fillets, turning them until golden brown and crisp, about 5 minutes. Remove from the pan and bake for 10 to 12 minutes until they finish cooking.
to serve. it can be served with rice or puree.

It is found in the self-service stores in the eastern section or where they sell oriental products.

Ingredients

  • filling: ¼ cup unsalted butter, softened
  • ½ teaspoon rosemary or thyme
  • ½ teaspoon garlic, finely minced
  • ¼ cup vegetable oil
  • chicken: 2 chicken breast fillets (1 whole breast), boneless, skinless
  • 1 cups panko (can be replaced by ground toast bread)
  • flour, the amount needed to flour the breasts
  • 1 egg, lightly beaten with ½ tablespoon water
  • Salt
  • Pepper
  • oil