Directions
- 1Pound garlic with salt and parsley in a mortar and pestle.
- 2Add softened butter and mix until well incorporated.
- 3Place butter mix onto cling film and roll into a log. Refrigerate to set.
- 4Butterfly chicken breasts and pound slightly to flatten.
- 5Cut the set butter into 4 pieces and place one piece in the center of each chicken breast.
- 6Roll chicken around the butter using cling film. Freeze for 1 hour to set.
- 7Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- 8Bread the chicken: flour, then egg, then breadcrumbs.
- 9Refrigerate the breaded chicken for at least an hour before cooking.
- 10Preheat oven to 180°C (356°F).
- 11Heat oil to 170°C (338°F). Fry the chicken for 4-5 minutes until golden brown.
- 12Place the fried chicken on a baking tray and bake in the preheated oven for 15 minutes, or until internal temperature reaches 70°C (158°F).
- 13Let rest for 3-4 minutes before serving with mash and greens.
Ingredients
- 4 garlic cloves
- 1 small handful picked parsley, cut fine
- 1 pinch salt
- 200 g softened butter
- 4 chicken breasts
- 100 g flour
- 200 g panko bread crumbs
- 2 beaten eggs
- 1 quantity not specified oil
- 1 quantity not specified mash
- 1 quantity not specified greens
Equipment
mortar and pestleknifebench scraperclingfilmmeat mallet3 bowlsplatesspoonfrying panoventongs
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