This recipe is a bit fiddly but the results are brilliant. Crispy coating, tender chicken and an oozing butter centre makes this dish a real weekend treat. Serve with mashed potato and any choice of green veg.
Cooking Time: 20 minutes (plus 1 hour cooling time)
Serves: 2
Ingredients
100 g salted butter
4 cloves garlic
2 tbsp flat leaf parsley
Flavourless vegetable oil (I use groundnut)
2 chicken breasts
50 g plain flour
2 eggs
100 g panko breadcrumbs
Salt and Pepper
Method
1. Soften the butter (either by leaving it out of the fridge or carefully microwaving it) and place in a bowl. Crush the garlic cloves and add to the butter. Finely chop the parsley and add it to the butter along with a little ground black pepper.
2. Once well combined place the butter on a piece of cling film. Roll the butter into a sausage shape and place in the fridge for an hour to set.
3. Meanwhile, trim the pointed end off of each chicken breast (do not throw these away, they will be used later). Using a sharp knife, pierce a hole in the thickest part of the breast. Push the knife into the breast, moving it back and forth to create a pocket inside the chicken. Try to ensure you do not pierce the outer wall of the chicken or your garlic butter will leak out.
4. Fill a deep fat fryer (or large heavy pan) with the oil and preheat to 160⁰C.
5. Take your butter out of the fridge and slice into pieces. Push the pieces of butter equally into the pockets in the chicken. Once the chicken is stuffed, use the off cuts from earlier to plug the hole you have made.
6. Place the flour and breadcrumbs in separate bowls. Season the flour with a little salt and pepper. In a third bowl, beat the eggs with a fork.
7. Dredge the chicken parcels in the flour, then eggs, then breadcrumbs, ensuring they are coated well during each step.
8. Once the chicken is well coated place them carefully into the fryer for 8-10 minutes until golden brown.
9. Serve on a bed of Parmesan seasoned mashed potato with a side of green veg (I used purple sprouting broccoli).
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