Ene's Recipe Book

Method

1. Place butter, garlic and parsley in a bowl. Season with salt and pepper. Mash with a fork to combine.
2. Spoon mixture into the centre of a 20cm piece of plastic wrap.
3. Roll up to enclose butter mixture, twisting ends to seal.
4. Roll on a board to form a 10cm-long log.
5. Refrigerate for 1 hour or until firm.
6. Using a sharp knife, make a deep cut along 1 side of each chicken breast to form a large pocket (do not cut all the way through).
7. Remove plastic wrap from butter.
8. Cut butter into 16 thick slices.
9. Place 4 butter slices into each pocket.
10. Secure with toothpicks to enclose filling.
11. Place breadcrumbs on a large plate.
12. Season with salt and pepper.
13. Place flour on a plate.
14. Whisk eggs in a shallow bowl.
15. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a plate.
16. Repeat with remaining chicken, flour, egg and breadcrumbs.
17. Preheat oven to 180°C/160°C fan-forced.
18. Grease a large baking tray.
19. Pour enough oil into a large frying pan to cover the base.
20. Heat over medium-high heat.
21. Cook chicken, in batches, for 2 to 3 minutes each side or until golden.
22. Place on prepared tray.
23. Bake for 20 minutes or until cooked through.