A handful of fresh Parsley, chopped, plus some for garnish
1/4 cup Butter, softened
2 skinless Chicken Breasts
2 Eggs, beaten
2 tablespoons plain Flour
1 tablespoon Knorr Reduced Salt Chicken Granules
1/4 to 1/2 fine Breadcrumbs
Sunflower Oil
Lemon to serve
Instructions
Peel the garlic and take away the core (it’s rather bitter and not terribly nice). Slice finely, sprinkle with a pinch of coarse salt and grind to a puree with the aspect of your knife.
Add the bottom garlic mixture, the parsley and also the butter and fork through to completely mix to form a parsley butter.
take away the tiny fillet of meat from below the malformation (the chicken supreme), place between two sheets of cling film and flatten employing a kitchen utensil, or alittle pan.
Place the egg, flour and breadcrumbs in three separate dishes. Add the Knorr Stock Chicken Granules to the flour to season.
Place a tablespoon of the garlic and parsley butter into the middle of the malformation and fold it back along once more. Take the planate supreme and place on the seam to seal the breast along.
rigorously (so the breast doesn’t burst open) mud within the seasoned flour, dunk completely within the egg and coat with the breadcrumbs. Repeat the method with the egg and breadcrumbs to confirm a decent coating that may stop the butter from leaky out.
Leave to rest within the refrigerator for fifty minutes to one hour.
Heat a cooking pan with sunflower-seed oil to a depth of 3/4 in. and thoroughly add the chicken. Cook for ten minutes on either side. Add the parsley sprigs also.
take away from the oil and drain on room paper. Serve now with wedges of lemon and also the tender parsley.
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