You can prepare these a day early, and chill in the fridge. This can allow the chicken to absorb some more of the flavours for longer, developing the tastes better.
To Serve 6
125g Softened Butter
5 crushed cloves of Garlic
6 plump, skinless Chicken Breasts
4tbsp Plain Flour
1tbsp Dried Parsley
1tbsp Dried Thyme
2 Eggs, Beaten
200ml Vegetable Oil
1.Â Â Â Â Â Â Heat the oven to 200 C â€“ Gas Mark 6.
2.Â Â Â Â Â Â Mix the Butter, Garlic and Parsley together, and season to taste. Roll it into a long, thin sausage shape, and wrap tightly in cling-film. Place in the fridge to chill.
3.Â Â Â Â Â Â Mark a cut into the side of each Chicken Breast to make a pocket, where you need to insert some of the chilled Herb Butter (after taking it out of the Cling-film!)
4.Â Â Â Â Â Â Mix the Breadcrumbs with the Paprika and Thyme. Season well with Salt and Pepper. Pour the beaten Egg onto a large plate, the breadcrumbs on another plate and the flour on another.
5.Â Â Â Â Â Â Cover the Chicken in the Flour, then into the Egg, then finally the Breadcrumbs, making sure that all of the chicken is well coated. Secure each Chicken Breast with a Cocktail stick in order to keep as much butter inside as possible.
6.Â Â Â Â Â Â Heat the oil until very hot (a piece of bread should turn golden in about thirty seconds). Fry each Parcel for a minute or two until golden, then transfer into a large baking tray, and cook in the oven for fifteen to twenty minutes.
7.Â Â Â Â Â Â To serve, remove all of the cocktail sticks, and drizzle and of the extra sauce over the top.
Photo Courtesy of Megan.Chromik