Ingredients
1¼ lb chicken breast, boneless and skinless, tenderized
7½ oz unsalted butter, at room temperature
2 cups breadcrumbs, store-bought or homemade, divided
1⅓ tsp fresh parsley, chopped
1⅓ tsp fresh rosemary, chopped
1⅓ tsp fresh dill, chopped
lemon zest, (from 1 lemon), or lime
3 eggs, large
3 tbsp vegetable oil
salt and ground black pepper, to season and to taste
Preparation
In a mixing bowl, combine the butter, all the herbs, and zest.
Season with salt and pepper. Adjust accordingly and set aside.
Take one chicken breast and place roughly 2 tablespoons of herb butter. Sprinkle roughly 1 tablespoon breadcrumbs, then roll to resemble a log.
Set aside in a chilled area and allow the butter to firm up roughly an hour.
Beat the eggs in a small bowl, then season with salt and pepper.
Dip the chicken in egg, coat it in the breadcrumbs, and repeat the process.
Add oil to the crockpot. Add each breast into the crockpot.
Let cook for 4 hours on low or until it is cooked thoroughly
Warm up the butter and herb mixture you made and add this to each serving if preferred. Serve and enjoy!
