Fried Panko Crusted Chicken Breast Stuffed with Miso, Fresh Herb and Forcemeat

Courtesy of Chopstix

Serves 4

2 chicken breast, boneless and skinless
2 cups Panko bread crumbs
2 cups flour
2 eggs
2 chicken tenderloins, cut in small dices
2 ounces miso
1 teaspoon cold butter
1 tablespoon egg white
1 tablespoon fresh dill, chopped
1 tablespoon fresh chive, chopped
oil, as needed
salt, as needed

asian marinade
1 cup mirin
1 tbsp cilantro, chopped
1 tbsp garlic, minced
1 tsp pepper corn, fresh ground
1 piece star anise, cracked open

1. Butterfly each chicken breast from the wing end. Then put chicken breast in the Asian marinade for 15 minutes.

2. Meanwhile, place the dice chicken tenderloin and egg white in a food processor. Process them to a paste. Add cold butter and pulse the machine on and off until the butter is just incorporated.

3. Remove the meat to a bowl. Fold in the cooled miso and chopped chive. Place the mixture in the chicken breast, fold them. Sprinkle with chopped dill.

4. Coated the chicken breast with the Panko by using standard breading procedure.

5. Fry the breaded chicken breasts in the 350°F oil until they are golden brown. Finish them in an oven.