Butter Breast of Chicken

• 4 tablespoons (1/2 stick) unsalted butter, softened
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon salt
• 4 (5-ounce) boneless, skinless chicken breasts
• 1/2 cup unbleached all-purpose flour
• 1 large egg, beaten
• 2 cups panko bread crumbs

1. In a small bowl, combine the butter, lemon zest, white pepper, and salt.
2. Spoon the butter onto a piece of plastic wrap.
3. Shape the butter into a log, wrap tightly in the plastic wrap, and place in the freezer for 5 minutes or until firm.
4. Put 1 chicken breast between two pieces of plastic wrap and pound to an even thickness, about 1/4 inch.
5. Repeat with the remaining chicken breasts.
6. Place one quarter of the butter in the center of each breast and roll the chicken around the butter.
7. Secure each roll with a couple of toothpicks.
8. Heat the oven to 375F.
9. Set up three shallow dishes: one with the flour, one with the beaten egg, and one with the bread crumbs.
10. Dredge each piece of chicken in flour, next dip in egg, then pat in bread crumbs.
11. Set the chicken in a baking dish and bake for 15 minutes or until well browned and the chicken is no longer pink in the center.

unsalted butter, lemon zest, ground white pepper, salt, chicken breasts, flour, egg, bread crumbs

Taken from www.epicurious.com/recipes/food/views/butter-breast-of-chicken-378031 (may not work)