(Serves 4)


  • 150g butter, softened
  • 2 garlic cloves, crushed
  • 45ml fresh herbs**, finely chopped
  • salt and milled black pepper, to taste
  • 4 chicken breast fillets
  • 150g cake flour
  • 2 eggs, lightly beaten
  • 250g fresh white breadcrumbs
  • oil, for frying


  • seasonal vegetables and potatoes, if desired
  • lemon wedges (optional)


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Place the butter, garlic and fresh herbs in a small mixing bowl. Mix well and season with salt and pepper.
  3. Lay a piece of plastic wrap on the counter and spoon the butter into the centre. Roll it up into a log shape, twisting the ends of the plastic wrap together. Refrigerate until firm.
  4. Use a sharp knife to make a deep pocket in each chicken breast, being careful not cut all the way through.
  5. Stuff slices of herb butter into each chicken breast. Use toothpicks to enclose and secure the filling.
  6. Place the flour on a plate, the whisked egg in a bowl and the breadcrumbs on another plate.
  7. Dip and coat each stuffed chicken breast in the flour, shaking off excess. Then coat in the egg and finally in the breadcrumbs.
  8. Heat some oil in a frying pan and fry each chicken breast for 2–3 minutes, per side or until golden.
  9. Transfer the chicken to the baking tray and bake for 20–25 minutes or until cooked through.
  10. Serve at once with seasonal vegetables, and if desired, potatoes and lemon wedges.

COOK’S NOTE **Herbs like parsley, chives, basil and thyme work well.