Crisp, golden chicken breasts filled with a rich garlic-herb butter that melts into a flavorful sauce as the chicken cooks. This classic dish is crunchy on the outside, tender and juicy inside, with a delicious burst of buttery garlic and herbs in every serving.
Serves: 8
Ingredients:
- 10 tablespoons salted butter, room temperature
- ⅓ cup plus 2 tablespoons finely chopped fresh dill, divided
- 5 teaspoons grated lemon zest, divided, plus lemon wedges for serving
- 1 tablespoon finely grated fresh ginger
- 1½ teaspoons sweet paprika, divided
- ⅛ teaspoon cayenne pepper
- Kosher salt and ground black pepper
- 2 pounds ground chicken
- ¾ teaspoon dill seeds, crushed (optional)
- ¾ teaspoon granulated garlic
- 2 tablespoons grapeseed or other neutral oil, plus more for coating your hands
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 3 large eggs
- 1 ounce Parmesan cheese, finely grated (½ cup)
Instructions:
- In a medium bowl, combine the butter, ⅓ cup of the dill, 4 teaspoons of the lemon zest, ginger, 1 teaspoon of the paprika, cayenne, and a pinch each of salt and black pepper; stir well. Using 2 soup spoons, divide the mixture into 8 portions, shaping each into a rough oval, and place on a plate. Reserve the bowl. Freeze, uncovered, until solid, at least 15 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Heat the oven to 375°F with a rack in the middle position.
- Remove the frozen butter from the freezer. In the reserved bowl, combine the chicken, dill seeds (if using), granulated garlic, 1 teaspoon salt, and ½ teaspoon pepper. Using your hands, mix well; it will be sticky. Divide into 8 portions (about ⅓ cup each) and place on the prepared baking sheet. Lightly oil your hands, then scoop up one portion and press it in your palm into a rough 4-inch oval. Place one butter portion in the center and enclose the butter in the meat. Using both hands, oiled as needed, form the butter-filled chicken into a 4-inch football shape. Return it to the baking sheet and repeat with the remaining chicken and butter. Freeze, uncovered, until the exteriors are firm to the touch, 35–45 minutes.
- Meanwhile, put the panko in a 9-inch pie plate and toast in the oven until light golden brown, about 10 minutes, stirring once halfway through. Set aside to cool; leave the oven on. Put the flour in a wide, shallow bowl or pie plate. In a medium bowl, beat the eggs with 1 tablespoon water.
- Add the Parmesan, oil, remaining 2 tablespoons dill, remaining 1 teaspoon lemon zest, remaining ½ teaspoon paprika, and ¼ teaspoon black pepper to the cooled panko; stir well.
- Remove the partially frozen butter-filled chicken from the freezer. Working one at a time, roll each piece in the flour, turning to coat, then shake off the excess. Coat all sides with egg and allow the excess to drip back into the bowl. Coat all sides with the panko mixture, pressing lightly so the breadcrumbs adhere, then return to the baking sheet. At this point, the filled and breaded chicken can be refrigerated, uncovered, for up to 4 hours before baking.
- Bake the chicken, using tongs to turn each piece about every 10 minutes, until golden brown on all sides, 30–35 minutes. Cool for 5 minutes, then serve with lemon wedges.
Source: Milk Street