4 boneless, skinless Chicken breasts (thin, preferably)
Salt and pepper, to taste
1 stick Unsalted butter, softened
2 tbsp. chopped Dill
2 tbsp. chopped Chives
3 large Eggs, beaten
1 1/2 cups Bread crumbs
2 tbsp. Olive oil
All-purpose flour for dusting
Preheat the oven to 375 degrees.
You can do the chicken one of two ways: 1. you can do it traditionally and slice a pocket in the chicken to stuff the filling in or 2. you can just have really thin breasts and put the filling between two of them. Your choice.
In a bowl, blend the butter, dill, chives, salt and pepper. Use half the mixture to stuff the chicken breasts, pinching the sides of the chicken closed.
Take two bowls: in one put the eggs, in the other put the breadcrumbs. Season with salt and pepper. Dip the chicken in the eggs and then the bread crumbs.
Place the chicken breasts on a sprayed (or lined) baking sheet. Bake for 30-45 minutes, or until cooked through. Removed from oven and top with the remaining butter herb mixture.