Recipe for 4
4 chicken breasts, skinless and boneless
1/2 cup butter
1 teaspoon garlic powder
2 tablespoons fresh basil, chopped (optional)
1/2 cup flour, all purpose
1 cup breadcrumbs
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
Vegetable oil for frying
The first step is to prepare the butter. In a bowl mix the butter with the garlic and basil (if you are using it). Spread the butter mixture on a plastic film and roll it into a log and wrap it tightly. Place the butter in the freezer for 1-2 hours. Place the chicken breast on a flat surface and make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you don't cut all the way through the meat. Chop the butter into slices and place it inside the breast. Roll the chicken breast and close it tightly to hold inside the butter. You can use toothpicks if needed.
Beat the eggs in a medium bowl with pepper and salt. Cover the chicken with the flour and directly pass it through the egg mixture. Then pass it through the breadcrumbs to coat. Refrigerate the fillets for half an hour.
Pour enough oil to heat in a deep frying pan. Fry the fillets until golden brown.
Serve the fillets sliced with vegetables and flavoured mashed potatoes. Enjoy!
Tip: If liked this recipe you may also try the chicken alfredo recipe!