- 2 chicken breasts
- 120g butter
- 1 tbsp finely chopped parsley
- 2 garlic cloves, finely chopped
- 2-3 tbsp plain flour, seasoned
- 1 large egg, beaten
- 2 slices worth of dried breadcrumbs
- olive oil, for cooking
Preheat the oven to 200°C/400°F/Gas 6.
Remove the goujons from the chicken breasts, if there are any. Using a sharp knife, carefully cut a slit part way down the side of each of the breasts, to make a pocket. Be careful not to make any extra holes.
Combine the butter, parsley and garlic cloves together in a bowl, then gently stuff into the chicken breast. The goujons could be used to block up the opening, otherwise just press it shut.
Dip the chicken breasts in the flour, shake off any excess, before dipping in the egg, then the breadcrumbs. Shake off the excess again, before dipping in the egg and breadcrumbs once more. This helps you get a thicker coating, and seals the pocket better.
Add a little olive oil to a hot frying pan and fry for 5-6 minutes, turning once, until golden brown. Transfer to a baking tray (or if you have an oven safe pan, leave them in it) and bake in the oven for a further 20 minutes.
Make sure the chicken is cooked, before serving with a selection of vegetables.