Ingredients
- 90g salted butter
- 4 garlic cloves, crushed
- 30g parsley, finely chopped
- 4 free-range skinless chicken breasts
- plain flour
- eggs, beaten
- seasoned breadcrumbs
- sunflower oil, for frying
- salt and pepper, for seasoning
- 90g salted butter
- 4 garlic cloves, crushed
- 30g parsley, finely chopped
- 4 free-range skinless chicken breasts
- plain flour
- eggs, beaten
- seasoned breadcrumbs
- sunflower oil, for frying
- salt and pepper, for seasoning
Mix together the butter, garlic and parsley into a smooth paste. Lay onto clingfilm and roll into a sausage. Pop in the freezer for 20 minutes.
Slice a pocket into your chicken breasts and add a slice of semi-frozen garlic butter. Pop the chicken into the freezer for another 20 minutes.
Pané (coat) your chicken, first in flour, then beaten egg, then in seasoned breadcrumbs. Shallow fry in 2cm of oil until golden. To check your oil is hot enough, pop the end of a wooden spoon into your pan and if small bubbles fizz around the end of it, you’re ready. Alternatively, test with a bit of breadcrumb – if it floats and fizzes lightly you’re also good to go.
Bake in a preheated oven at 180°C/350°F/gas 4 for 10-15 minutes and serve with mashed potato and peas!
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