Cooking Light, JANUARY 2007
I’ve made this before. Now matter how hard I try, the butter NEVER stays in the chicken. It’s supposed to. I used a roasting pan with a rack, thinking it would help them be crispier. Don’t use fresh bread. I coated two breasts with the fresh bread crumbs, and it was a TOTAL mess and didn’t even completely coat the chicken breasts. I can’t imagine trying to coat 4 breasts with that mess. I wound up sprinkling some panko breadcrumbs on them, which I think I used panko that last time I made them. It helped a little, but not much. I like the flavor of the dill with the chicken, though, and the butter, even though it seeped out, did keep them moist.
Meat tenderizer (to flatten the breasts)