Ingredients

The following ingredients have 4 Servings
  • 4 x 225g/8oz chicken breasts, wing bone left in but skin removed
  • handful fresh parsley, chopped
  • 120g/4oz butter, at room temperature
  • 2 garlic cloves, peeled and crushed
  • salt and freshly ground black pepper
  • 1 tsp Dijon mustard
  • 60g/2½oz plain flour
  • 1 egg, lightly beaten
  • 1 tbsp milk
  • 100g/3½oz white bread, crusts removed, dried and processed into breadcrumbs
  • 120ml/4fl oz olive oil
  • mashed potato
  • green beans
  • lemon wedges

Instruction

  • Preheat the oven to 190C/370F/Gas 5.
  • For the chicken, remove the mini-fillet at the back of the chicken breasts and set aside. Using a sharp knife, slice open the breasts so that they can be opened up like a book from the top to the bottom. Gently bash the breasts out with a meat mallet or rolling pin so they are flat.
  • Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing during cooking.
  • For the herb butter, place the parsley, butter, garlic, Dijon mustard and the salt and pepper into a bowl and mix together well. Divide 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 like a cigar. Cover any holes with the flattened fillet pieces.
  • Dredge 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 kitchen towels.
  • Serve with mashed potato and green beans, with lemon wedges to garnish.