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They’re a 1970s favourite, but butter-stuffed cuts of chicken have featured on Russian menus since the 19th century. The garlic element was added by proponents of French haute cuisine. The secret to consistently perfect results? A quick stint in the freezer before frying, then cooking in the oven.
50g salted butter
3 garlic cloves, crushed
25g pack flat leaf parsley, leaves finely chopped
¼ x 25g pack chives, chopped
2 skinless chicken breasts
3 tbsp plain flour
2 eggs, beaten
100g panko breadcrumbs
4 tbsp sunflower oil
green salad, to serve
1 lemon, to serve
1. Mash together the butter, garlic and herbs; season. Use the tip of a sharp knife to cut a pocket down the length of each chicken breast through the thickest point. Season all over then stuff each pocket with ½ the butter. Wrap individually in cling film then freeze for 30 minutes.
2. Put the flour, eggs and breadcrumbs into 3 separate dishes. Dip each chicken breast in flour, then egg, then breadcrumbs, coating evenly; repeat with the egg and crumbs. Preheat the oven to 180˚C, gas mark 4.
3. Heat the oil in a large frying pan. Fry the chicken for 2-3 minutes on each side until golden, then transfer to a baking tray and bake in the oven for 20-30 minutes or until cooked thoroughly, the juices run clear and no pink meat remains. Season with flaky sea salt and serve with a green salad and the lemon, cut into wedges, for squeezing over.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.