Serve over mashed potatoes to catch the buttery insides when you cut into the chicken. A simple arugula salad adds a fresh peppery bite.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Combine panko, olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden-brown, about 5 minutes. Let cool completely, then crush a few handfuls for finer crumbs.

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  • Meanwhile, using the flat-side of a knife, smash the garlic against a cutting board. Sprinkle with 1/4 teaspoon salt and continue to crush with the knife to smear the mixture together to form a smooth paste. Scrape into a small bowl; stir in butter and herbs. Transfer butter mixture to the center of a sheet of plastic wrap. Fold plastic wrap over butter mixture and shape into a log. Pull the plastic wrap taut and twist ends to seal. Refrigerate until firm, about 45 minutes.

  • Using a sharp paring knife, carve a pocket in each chicken breast by inserting the tip into the side of the breast and cutting an opening lengthwise, leaving about 1 inch uncut on each side and being careful to not cut all the way through. Cut the butter into thin slices. Place 1/4 of the butter inside each pocket. Seal the pocket by pressing together the opening.

  • Pat dry chicken; season with salt and pepper. Dredge in flour, tapping off excess. Dip in beaten egg; coat with panko mixture, patting to adhere. Arrange cutlets in a single layer on a separate rimmed baking sheet. Bake until cooked through, 15 to 18 minutes.

Cook's Notes

For a make-ahead option, prepared chicken breasts can be frozen and cooked directly from the freezer. After coating with panko and before baking, freeze breasts in a single layer wrapped in plastic. To cook, arrange the chicken in a single layer on a rimmed baking sheet. Bake at 425 degrees until cooked through, about 30 minutes.

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