4 boneless, skinless chicken breasts
1 clove garlic, finely minced
2 tbsp. fresh minced chives
2 tbsp. fresh minced oregano
2 tbsp. fresh minced thyme
1 tsp. fresh lemon rind
1 stick cold butter
1 cup flour
1 cup panko bread crumbs
1 tsp. cayenne pepper
1/4 cup fresh grated Parmesan cheese
Salt and freshly ground black pepper
Preheat oven to 450 degrees.
Place chicken on a cutting board, trim fat and butterfly each breast. Place butterflied breasts in a plastic bag and pound to 1/4 - thickness.
Mince herbs, garlic, and lemon rind. Cut a stick of butter into four pieces (so you have long sticks of butter, not square cubes). Roll butter in garlic and herb mixture to coat. Place coated butter on chicken breast and roll up. Secure rolls with toothpicks.
In three bowls, set out eggs (beaten well), breadcrumbs mixed with Parmesan, and flour. Add salt, pepper, and cayenne to flour and mix well. Dip each chicken breast in flour mixture first. Next coat with egg, allow excess to drip off. Coat chicken in breadcrumb and cheese mixture. Place on a plate and refrigerate for 15 minutes or longer to set.
Bake chicken for 30 minutes or until juices run clear. Drizzle any butter or pan drippings over chicken just before serving.