Method

In a bowl mix the butter with the herbs, garlic & black pepper, then place in the fridge to firm for at least 40 mins.

In a bowl mix the butter with the herbs, garlic & black pepper, then place in the fridge to firm for at least 40 mins.

Place a chilled chicken breast & lay in flat on a chopping board, remove the mini fillet & keep for later, then insert a small sharp knife like a pairing knife into the side of the breast, then turn the knife cutting a pocket inside the breast without making the insertion point any bigger or making any other holes, repeat with all the breasts.

Next using a tsp stuff the cavity with the chilled butter mixture, about 2 tbsp in each, then using the mini fillet plug the hole.

Next in a bowl mix flour with salt & cayenne pepper then put the beaten egg in a shallow bowl & the breadcrumbs in another, coat stuffed breast first in the flour then in the egg & coat all over, then coat all over in the breadcrumbs, back into egg then back into the breadcrumbs to double dip.

Fry the breasts in a frying pan on a med heat in the oil both sides until light brown, you may need to do in batches, then place on a non-stick baking sheet & bake for 20 mins or until golden brown, allow to rest for 5 mins before eating.