Ingredients

The following ingredients have 2 Servings
  • 2 chicken breasts (approx. 150g each, skinless.)
  • 2 tbsp unsalted butter
  • 2 cloves garlic (crushed)
  • 1 tbsp freshly chopped parsley
  • 1 egg (beaten)
  • Wholemeal breadcrumbs (approx. 50g – but depends on the size of your chicken breasts)
  • 1 tbsp olive oil

Instruction

  • Gently melt the butter and garlic together in a small saucepan, add the parsley and pop into your freezer for 10 to 15 minutes to harden slightly.
  • Slit the chicken breasts from the side with a sharp knife to create a pocket (but not all the way along) and divide the slightly hardened parsley butter mixture in half and fill each chicken breast pocket with the mixture.
  • Coat the chicken breast in egg wash, then roll in the breadcrumbs.
  • Cling film each chicken breast and pop into the fridge for 20 minutes to rest.
  • Pre-heat oven to 200C (fan) and lightly grease a baking tray.
  • Heat the olive oil in a frying pan.
  • Remove cling film from chicken and brown each side in the pan. About 3 minutes each side.
  • Then transfer the chicken breasts to the baking tray and cook in the oven for 20 – 25 minutes until golden brown.
  • When ready transfer to serving plates and pour any of the melted butter from the tray over the top.
  • Delicious served with sweet potato fries and/or a fresh iceberg lettuce salad.