Crunchy garlic and herb chicken parcels Recipe

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serves:

6

Skill:

medium

Total Time:

01:00

Prep:

00:30

Cooking:

00:30

Nutrition per portion

RDA
Calories 675 kCal 34%
Fat 41g 59%
  -  Saturates 15g 75%

Triple tested: This herby chicken is crisp on the outside, succulent and juicy in the centre – mmm! Brought to you by Essentials magazine

Ingredients

  • Value range buys
  • 125g butter, softened
  • 5 cloves garlic, crushed          
  • 6 plump, skinless chicken breasts
  • 4tbsp plain flour
  • 200g breadcrumbs, from sliced loaf
  • You'll also need
  • 1tbsp dried parsley
  • 1⁄2tsp paprika
  • 1tbsp dried thyme
  • 2 eggs, beaten
  • 200ml vegetable oil, for shallow frying

Method

  • Heat oven to Mark 6/200°C.

  • Mix together the butter with the garlic and parsley, season with salt, wrap in clingfilm and roll up tightly to make a long, thin sausage. Chill in the fridge.

  • With a sharp knife, make an incision in the plump side of each chicken breast, to a make a pocket. Slice the butter into 6 pieces and stuff into the pockets. Toss the chicken in the flour.

  • Mix the breadcrumbs and paprika with the thyme and season well. Dip each chicken breast first into the egg, then roll in the breadcrumbs until well coated. Secure each with a cocktail stick to keep the butter in as much as possible.

  • Heat the oil until hot – it’s ready when a piece of bread turns golden after 30 secs. Fry the chicken in 2 batches for 1-2 mins on each side until golden, then transfer to a shallow roasting tin. Bake for 15-20 mins until cooked through. Remove cocktail sticks and drizzle with any escaped butter to serve.

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Top Tip

To prep in advance, follow up to step 4 the day before. Remove from the fridge for 30 mins, then complete the recipe from step 5.