Tue, 7 July 2020
Ingredients:
5oz/150g butter
3 garlic cloves, crushed
Zest of ½ lemon
1 tablespoon chopped parsley
6 x 175g/6oz chicken fillets (skinned)
2oz/50g plain flour
1 free-range egg, beaten
2floz/50ml milk
5oz/150g fresh breadcrumbs
Salt and freshly ground black pepper
Method:
1.Preheat the oven to 180C/350F/Gas 4.
2.Blend the butter, garlic, lemon zest and chopped parsley in a small bowl until well combined.
3.Turn out the mixture onto a sheet of cling film and roll it into a cylinder. Chill in the freezer for five minutes.
4.Using a sharp knife, make a deep slit into the side of each chicken fillet to form a pocket.
5.When the butter mixture has chilled, slice it into four pieces and insert one into each of the pockets in the chicken fillets.
6.Sprinkle the flour onto a medium sized bowl. Beat the egg in another bowl with the milk and place the fresh white breadcrumbs in a third bowl.
7.Dredge each stuffed chicken fillet first in the flour, then dip it in the beaten egg wash, then roll it in the breadcrumbs mixture until completely coated.
8.Heat some oil in an ovenproof frying pan over a medium to high heat. Add the coated fillets and fry for 2-3 minutes on each side, or until the breadcrumb coating is crisp and golden-brown.
9.Transfer the chicken to the oven and cook for a further 18-20 minutes, or until cooked through.
