Prep time: 15 minutes
Cooking time: 8 minutes
- 2/3 cup salted butter
- 1/4 cup chopped chives (or any fresh herb like basil, parsley, cilantro)
- 2 chicken breast fillets pounded slightly so all the meat are of equal thickness salt and pepper to taste
For the breading mixture:
- 2 eggs
- 1 cup unsweetened cornflakes, crushed
-In a bowl, mix butter and herbs together.
-Place at least 1 tablespoon of the mixture into each chicken breast and roll like a lumpia.
Secure with a toothpick so the butter does not ooze out when baking. Season well with salt and pepper. Freeze slightly so the butter is not gooey when breading.
-In separate bowls, place each of the breading ingredients—the flour, the eggs, and the cornflakes. Roll the chicken in the flour, then in the eggs, then in the cornflakes. If time permits, freeze again so butter doesn’t melt too fast when cooking.
-You can fry it or bake it.
Before baking, spritz with a little olive oil to moisten the cornflakes. Bake at 250˚F in the turbo oven for about 8 minutes.