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- 4 x 225g\/8oz chicken breasts, wing bone left in but skin removed
\nFor the garlic herb butter:<\/strong><\/em><\/li>\n- handful fresh parsley, chopped<\/li>\n
- 120g\/4oz butter, at room temperature<\/li>\n
- 2 garlic cloves, peeled and crushed<\/li>\n
- salt and freshly ground black pepper<\/li>\n
- 1 tsp Dijon mustard
\nFor the crumb coating:<\/strong><\/em><\/li>\n- 60g\/2\u00bdoz plain flour<\/li>\n
- 1 egg, lightly beaten<\/li>\n
- 1 tbsp milk<\/li>\n
- 100g\/3\u00bdoz white bread, crusts removed, dried and processed into breadcrumbs<\/li>\n
- 120ml\/4fl oz olive oil
\nTo serve:<\/strong><\/li>\n- mashed potato<\/li>\n
- green beans<\/li>\n
- lemon wedges<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/www.fiveminutesspare.com\/food\/wp-content\/uploads\/sites\/28\/2022\/06\/shutterstock_1155160864.jpg\")
image credits: iuliia_n<\/p><\/div>\n
Method:<\/strong><\/em><\/h2>\n
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Preheat the oven to 190C\/370F\/Gas 5.<\/p>\n<\/li>\n
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For the chicken, remove the mini-fillet at the back of the chicken breasts and set it aside. Using a sharp kitchen 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 completely flat!<\/p>\n<\/li>\n
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Repeat the flattening process with the mini-fillets. These little fillets will be used as sticking plasters to stop the butter from oozing out during cooking.<\/p>\n<\/li>\n
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For the herb butter, place the parsley, butter, garlic, Dijon mustard, and salt and pepper into a bowl and mix together well, separate equally the butter mixture into four thumb-sized pieces and place it into the fridge to chill and set.<\/p>\n<\/li>\n
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Turn each flattened chicken breast over and put a roll of herb butter in the center of each and then roll up like a cigar. Cover any holes with the flattened fillet pieces.<\/p>\n<\/li>\n
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Coat the breasts in flour and place them into the freezer for 2-3 minutes to cool.<\/p>\n<\/li>\n
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Meanwhile, beat the egg and milk together in a bowl.<\/p>\n<\/li>\n
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Remove the floured chicken from the freezer and dip it in the egg mixture to coat thoroughly.<\/p>\n<\/li>\n
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Roll the breasts in the breadcrumbs, making sure that they are well coated, then place in the fridge for 30 minutes.<\/p>\n<\/li>\n
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Heat 120ml oil in a pan over medium heat. Add the chicken breasts and fry for two minutes, until golden brown. Turn the breasts and place them into the oven to cook for 12-14 minutes, until golden and completely cooked through.<\/p>\n<\/li>\n
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Remove from the oven and drain onto kitchen towels.<\/p>\n<\/li>\n
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Serve with mashed potato and green beans, with lemon wedges to garnish.<\/p>\n<\/li>\n<\/ol>\n
image and banner credits: <\/strong><\/em>from my point of view<\/a><\/p>\n
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