Stuffed Chicken With Tarragon Brown Butter
INGREDIENTS: 1 1/2 Cups Stauffer’s Lemon Snaps, ground into crumbs using food processor1/2 tsp Salt1 tsp Lemon Pepper1/4 tsp Onion Powder1/4 tsp Garlic Powder1/8 tsp Ground Cardamom2 large Eggs1/4...
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Cooking tools:
- Food processor
- Deep-fry thermometer
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
- Glass
- Chef's knife
- Cutting board
- Grater
- Skillet
- Spatula
- Fork
- Baking sheet
- Oven
- Stove
- Toothpick
- Paper towel
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 1 1/2 Cups Stauffer’s Lemon Snaps, ground into crumbs using food processor
- 1/2 tsp Salt
- 1 tsp Lemon Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/8 tsp Ground Cardamom
- 2 large Eggs
- 1/4 Cup Milk
- 1/2 Cup Unsalted Butter
- 1/4 Cup Fresh Tarragon Leaves
- 4 Medium Chicken Breasts
- 1 Cup Gruyere Cheese, Shredded
- 1 Cup Fresh Parsley Chopped
- 8 tsp Fresh Tarragon Leaves, Chopped
- Toothpicks- as needed
- Vegetable Oil, for deep frying
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