
Ingredients
- 4 chicken breasts
- 1 cup of breadcrumbs (if making your own, stale bread works best)
- 2 eggs beaten
- 1/2 cup of flour
- 150g of butter
- 1 tbsp parsley, chopped
- 2 garlic cloves, crushed
- sunflower oil for frying
- Salt & pepper for seasoning
- tooth picks
- cling film
- Optional – serve on a bed of mashed potatoes and veg)
Method
- Prepare your ingredients.
- mash the butter, garlic, parsley, salt & pepper in a bowl.
- Spread about 20cm of clingfilm out and then scoop the butter into the centre of the clingfilm. Wrap it in the clingfilm to make a 10cm roll and then store it in a fridge for 1 hour.
- After the hour cut the butter into 16 pieces.
- Cut a pouch in the chicken breast.
- Stuff the butter into the chicken breast and then secure it with toothpicks.
- Dip the chicken into the flour, then the egg and finally the breadcrumbs.
- Heat a large pan with sunflower oil and fry the chicken 3 minutes each side.
- Pace the chicken in a preheated oven at 180’C (Fan) for 25-30 minutes, or until it is cooked through.
- Serve on a bed of mashed potatoes and veg.