- 4 x skinless chicken breasts
Garlic herb butter
- a pinch of chopped fresh parsley
- 120g butter
- 2 garlic cloves, peeled and crushed
- salt and freshly ground black pepper
- 1 tsp Dijon mustard
For the coating
- 60g plain flour
- 1 egg, lightly beaten
- 1 tbsp milk
- 100g white bread, crusts removed, dried and processed into breadcrumbs
- 120ml olive oil
Mashed potato, green beans or broccoli and lemon wedges to serve
Preheat the oven to 190C.
Slice open the breasts then gently beat the breasts with a meat mallet so they are flat.
For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Make the butter mixture into four thumb-sized pieces and place into the fridge to chill and set.
Turn each flattened chicken breast over and put a roll of herb butter in the centre of each and then roll up.
Cover the breasts in flour and place into the freezer for 2-3 minutes to cool.
Meanwhile beat the egg and milk together in a bowl.
Remove the floured chicken from the freezer and dip in the egg mixture to coat thoroughly.
Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes.
Heat 120ml oil in a pan over a medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and transfer to the oven to cook for 12-14 minutes, until golden and completely cooked through.
Remove from the oven and drain onto paper towel then serve.