Who doesn’t like the heady combination of chicken, garlic and butter? This is a firm family favourite in our house – my children are always pleased when I serve this up for dinner with baby potatoes and petit pois.
Ingredients (serves 4)
4 x chicken breasts (skin off)
200g butter – room temperature
5 x garlic cloves – crushed
1 x handful parsley – finely chopped
200g breadcrumbs
100g seasoned flour
3-4 eggs – whisked
Vegetable oil for frying or cook in a deep fat fryer
Method
Preheat the fryer to 190C (optional).
Preheat the oven to gas mark 5/190C/fan 170C. In a mixing bowl, combine the butter with the garlic and parsley. This can be transferred to a piping bag or can be rolled into thin rolls.
Make a small incision in the chicken breast from the thickest part at the top all the way to the bottom, careful not to cut through the sides. Pipe in the garlic butter or push the chilled butter into the pocket. In three separate bowls have the flour, eggs and breadcrumbs ready. Coat the chicken in flour, then the egg twice, followed by the breadcrumbs once, ensuring all the chicken is covered.
Heat a large frying pan on a medium heat with some vegetable oil and fry on each side until golden brown, transfer to the oven and cook for around 12 minutes. Alternatively deep fry for 10-12mins. Ensure the chicken is cooked thoroughly before serving.
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book. Twitter @Chefgtownsend Instagram- @chef.g.townsend
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