Stuffed Chicken With Tarragon Brown Butter

DIRECTIONS:

1- In large pie pan combine cookie crumbs with salt, lemon pepper, onion powder, garlic powder and cardamom. Set aside.

2- In medium sized bowl, whisk eggs with milk. Set aside.

3. On medium low heat melt butter and stir in tarragon leaves. Cook on med-low heat about 10-15 minutes until milk solids begin to stick to bottom of pan and butter begins to brown. Watch carefully because it can quickly burn! Immediately remove from heat when butter is medium brown and has a nice rich flavor. Pour into small glass dish and allow any black particles to settle onto bottom.

4. Using a sharp knife, cut “pockets” into one edge of each chicken breast. Stuff with 1/4 cup gruyere cheese, 1 Tablespoon parsley and 2 tsps of chopped tarragon. Close and secure with toothpicks as necessary to keep pocket firmly closed during frying. Refrigerate until ready to fry.

5. Preheat oven to 350 degrees.

6. Fill frying pan with oil until approximately 1 1/2” deep. Heat oil to 360 degrees Fahrenheit.

7. Carefully roll each chicken breast in egg mixture, then transfer to seasoned cookie crumbs. Carefully cover in crumbs, pressing them in firmly.
*Optional- Double layer by placing back into egg and then again into crumbs

8. Using a spatula and a fork, carefully transfer chicken into hot oil. Fry for 1 1/2 minutes on first side. Carefully turn over and fry for an additional 1 1/2 minutes, until a nice medium brown. Carefully transfer to paper towels.

9. Place chicken breasts on baking sheet and finish baking in oven until chicken reaches an internal temperature of 165 degrees. Let rest for a couple minutes.

10. Serve chicken with tarragon brown butter spooned over it. Enjoy!