75-100g breadcrumbs, made from a Juvela Gluten Free Loaf
2 chicken breasts
For the garlic butter:
I garlic clove, crushed
1tbsp parsley, finely chopped
Combine the garlic butter ingredients together, wrap in a piece of cling film and roll into a sausage shape. Chill or freeze until firm.
To make a pocket in the chicken breasts, use a sharp knife to cut a slit in the plump end of the breast (approx. 2” long), taking care not to cut all the way through the breast.
Cut the butter into 4 discs and pop 2 into each ‘pocket’, then press to reseal.
Dip each chicken breast firstly into the Mix, then in the egg, and finally in the breadcrumbs; chill for an hour before cooking.
Preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4. Heat a little olive oil in a large frying pan over a medium heat. Pan fry the chicken for a few minutes each side until golden, then transfer to a baking tray and cook for 20-25 mins.