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Dairy Free
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Nut Free
Simple Stuffed Chicken with Butter
Take your chicken dinner to a different level by making this simple stuffed chicken. It comes together in just minutes!
Chicken. It’s a wonderful, forgiving protein. It’s versatile. It’s delicious. And it’s a meat that everybody can get on board with. Even the little ones. Especially the little ones.
Chicken is also something that can come together in minutes. It’s perfect for those weeknight meals.
Well, I’ve got a chicken recipe for you that is the epitome of quick, simple meals. It requires only a handful of ingredients (which you probably have at home) and only 15 minutes of prep time. It’s stuffed chicken. Let’s talk about what you need for this recipe.
Chicken. Of course. I used chicken breast here for a more uniform look and a thicker cut of meat. Feel free to use thighs, too!
Flour. To get a little coating on.
Eggs. Eggs help the flour to stay on and will help any other coating to cling.
Bread crumbs. For the exterior coating. This gives the perfect amount of crispiness.
Salt and pepper. For seasoning.
And what do I stuff the chicken with?
Butter. Yup, you read that right. Lean chicken breasts are stuffed with cubed butter and folded over, breaded, and fried to golden brown perfection. Butter elevates your ordinary chicken breast recipe. It provides a layer of moisture and the perfect amount of fat to your meal.
It really is a no-fuss meal. Especially for picky eaters. And the perfect meal to make if you’re short on time! Let me know if butter stuffed chicken is something you can totally get on board with!
What do I need to make this recipe?
- chicken breasts
- salt
- black pepper
- unsalted butter
- eggs
- unbleached white flour
- bread crumbs
- olive oil
Directions for super simple Stuffed Chicken
Steps
In a small bowl or a shallow plate whisk 2 large eggs.
In a separate bowl or shallow plate, place 1 ½ cups of bread crumbs.
In a third separate bowl add 1 ½ cups of flour.
Take 3 boneless and skinless chicken breasts and slice them in half horizontal.
Use a piece of plastic wrap and place it on the chicken. Pound the chicken breast pieces with a meat pounder. It needs to be flattened out.
Once it has been pounded, sprinkle on some salt and pepper to taste.
Cut 2 Tablespoons of unsalted butter into smaller pieces and place them in the middle of each chicken piece.
Roll chicken breast up with the butter. Stick toothpicks through the layers to hold the roll together.
Take each roll and roll it carefully in the separated flour bowl. Then dip into the wisked egg bowl and cover completely.
Lastly, roll the chicken in the bowl of bread crumbs.
Heat 5 Tablespoons of olive oil on low/medium heat in a skillet.
Fry each rolled chicken breast until the outside is brown and crispy. The temperature inside the chicken should measure 165°F.
Remove toothpicks. Transfer to a dish with a lid, then serve.
NOTES
It’s best if the chicken is kept in a covered dish. Better to serve it right away but it can be reheated later too.
Ingredients
- 3 chicken breasts, boneless & skinless
- salt, to taste
- black pepper, to taste
- 2 Tbsp unsalted butter
- 2 large eggs
- 1½ cups unbleached white flour
- 1½ cups bread crumbs
- 5 Tbsp olive oil, depending on your pan
Instructions
In a small bowl or a shallow plate whisk 2 large eggs.
In a separate bowl or shallow plate, place 1 ½ cups of bread crumbs.
In a third separate bowl add 1 ½ cups of flour.
Take 3 boneless and skinless chicken breasts and slice them in half horizontal.
Use a piece of plastic wrap and place it on the chicken. Pound the chicken breast pieces with a meat pounder. It needs to be flattened out.
Once it has been pounded, sprinkle on some salt and pepper to taste.
Cut 2 Tablespoons of unsalted butter into smaller pieces and place them in the middle of each chicken piece.
Roll chicken breast up with the butter. Stick toothpicks through the layers to hold the roll together.
Take each roll and roll it carefully in the separated flour bowl. Then dip into the wisked egg bowl and cover completely.
Lastly, roll the chicken in the bowl of bread crumbs.
Heat 5 Tablespoons of olive oil on low/medium heat in a skillet.
Fry each rolled chicken breast until the outside is brown and crispy. The temperature inside the chicken should measure 165°F.
Remove toothpicks. Transfer to a dish with a lid, then serve.
NOTES
It’s best if the chicken is kept in a covered dish. Better to serve it right away but it can be reheated later too.
Equipment Used
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