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jack daniels mustard
boneless chicken breast - butterflied
In a food processor combine the butter mustard garlic shallot lemon juice seasoned salt herbs pulse until smooth, transfer to a baggie and freeze for at least 15 mins
place chicken under parchment paper and pound thin. remove butter from freezer, arrange a slice of ham, cheese and the seasoned butter on each breast and flap over to form a stuffed breast
coat in flour, egg and breadcrumbs
heat oil, place chicken in oil and brown on each side for 4 mins.
add a wire rack to the top of a cookie sheet place the chicken on the wire rack, this helps keep the chicken crisp, place in the oven until you are ready to serve.