Crispy on the outside with a rich garlic butter centre. Serve with a shredded slaw and rocket salad.
Ingredients
Chicken
- 4 chicken breasts
- Sea salt and black pepper
- 100 g butter, very soft
- 3 cloves garlic minced well
- Chopped parsley
- Pinch of sea salt
Crumb Coating
- 150 g plain flour
- 4 eggs, beaten
- 240 g breadcrumbs (panko works best)
- 2 tsp Aromat seasoning
- Plenty of freshly ground black pepper
- Good pinch of sea salt
Slaw
- 3 large carrots, grated
- Rocket leaves
- 1 apple, grated
- 60g mayonnaise
- 1 tbsp fresh parsley, finely chopped
- ½ tsp curry powder
- ½ tsp garlic purée
- Sea salt and black pepper
Method
1. In a bowl, mix the butter, garlic, parsley and salt until fully combined. Spoon onto cling film, roll into a log and chill until firm.
2. Place each chicken breast between two sheets of parchment or cling film. Using a rolling pin or meat mallet, flatten evenly to about 1 cm thickness. Season lightly on both sides with salt and pepper.
3. Cut the chilled butter into 4 pieces. Place one piece in the centre of each chicken breast. Fold the sides in, then roll tightly to fully enclose the butter. Chill for 15 mins.
4. Set up three bowls:
o Flour
o Beaten eggs
o Breadcrumbs mixed with Aromat, salt and plenty of pepper
5. Coat each chicken in flour, then egg, then breadcrumbs, pressing well. For extra crunch, repeat the egg and breadcrumb step.
6. In a bowl, mix the carrot, apple, mayonnaise, parsley, curry powder and garlic purée. Season with salt and pepper and set aside.
NB: You can use gluten-free alternatives for the breadcrumbs if desired.
