Honey Garlic Butter Chicken Bomb (Print version)

Juicy stuffed chicken with a molten garlic butter center, crisp baked coating, and a glossy honey garlic glaze.

# Ingredients:

For the garlic butter filling

01 - 4 tablespoons (56 g) unsalted butter, softened
02 - 3 cloves garlic, finely minced
03 - 2 tablespoons chopped fresh parsley
04 - 1/4 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
06 - 2 oz (55 g) mozzarella, cut into 4 small cubes

For the chicken

07 - 4 small boneless skinless chicken breasts, about 1 1/2 lb (680 g) total
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon paprika
11 - 1/2 cup (65 g) all-purpose flour
12 - 2 large eggs, beaten
13 - 1 1/2 cups (85 g) panko breadcrumbs
14 - 2 tablespoons olive oil or melted butter, for the crumbs

For the honey garlic butter glaze

15 - 3 tablespoons (42 g) unsalted butter
16 - 3 tablespoons honey
17 - 2 cloves garlic, minced
18 - 1 tablespoon soy sauce
19 - 1 teaspoon lemon juice
20 - 1 tablespoon chopped parsley, for serving

# Instructions:

01 - Mix the softened butter with garlic, parsley, salt, and pepper. Divide into 4 small mounds and chill in the freezer for 10-15 minutes until firm.
02 - Heat the oven to 400°F. Pound each chicken breast between parchment until about 1/4 inch thick. Season both sides with salt, pepper, and paprika.
03 - Place one mound of garlic butter and one cube of mozzarella in the center of each chicken piece. Fold in the sides and roll tightly to enclose the filling.
04 - Dip each bundle in flour, then beaten egg, then panko. Press the crumbs onto all sides. Set seam-side down on a parchment-lined rimmed baking sheet and drizzle or brush with olive oil.
05 - Bake for 20-24 minutes, until the coating is golden and the thickest part of the chicken reaches 165°F.
06 - While the chicken bakes, melt butter in a small saucepan. Add garlic and cook for 30 seconds. Stir in honey, soy sauce, and lemon juice, then simmer for 1-2 minutes.
07 - Brush the hot chicken with the honey garlic butter glaze. Return to the oven for 2 minutes, then rest for 5 minutes. Sprinkle with parsley and spoon over any pan juices.

# Good to know:

01 - Best served hot after a short rest so the filling stays molten but not runny.
02 - A little butter leakage is normal and makes a good spoon-over sauce.
03 - Use an instant-read thermometer for the most reliable doneness check.

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