[Ingredients]
175g butter
1 lemon – zest grated and lemon squeezed
2 cloves peeled and crushed garlic
3tbsp chopped chives
6 large boned and skinned chicken breasts
1/2 tsp salt
1/2 tsp ground black pepper
2 beaten eggs
175g dried white breadcrumbs
Cooking oil for deep frying
[Steps]
Mash butter with lemon zest and juice, garlic and chives. Mould mixture into a rectangle, wrap in foil and refrigerate.
Lay chicken breasts between 2 sheets of plastic wrap and pound them flat with a rolling pin or meat mallet. Remove plastic wrap and season chicken with salt and pepper.
Cut chilled butter quickly into 6 fingers and place one along the centre of each fillet. Fold chicken tightly over butter to enclose completely. Wrap each chicken parcel in plastic wrap and freeze for 20 to 30mins.
Heat oil for deep frying in a large pan.
Remove chicken parcels from freezer and unwrap.
Dip chicken parcels into beaten egg, allowing excess to drip back into the bowl, then coat with breadcrumbs. Firmly press in breadcrumbs so coating is secure.
Lower 2 to 3 parcels into hot oil, depending on the size of pan and fry for 5 to 6mins or until golden brown. Remove and drain parcels on kitchen towel. Repeat to cook the rest of the parcels. Serve hot.