Ingredients
Serves 4
1 garlic clove ,finely chopped
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh oregano
4 skinless, boneless chicken breasts
85 g breadcrumbs
3 tbsp freshly grated cheese
1 egg, beaten
250 ml vegetable oil ,
for deep-frying
salt and pepper
slices of lemon and flat-leaf parsley
sprigs , to garnish
freshly cooked new potatoes and
selection of cooked vegetables, to serve
method
1 . Place the butter and garlic in a bowl and mix together well . Stir in the chopped herbs and season well with salt and pepper . Pound the chicken breasts to flatten them to an even thickness ,then place a tablespoon of herb butter in the centre of each one . Fold in the sides to enclose the butter , then secure with wooden cocktail sticks .
2 . Combine the breadcrumbs and grated cheese on a plate . Dip the chicken parcels into the beaten egg , the coat in the breadcrumb mixture . Transfer to a plate , cover and chill for 30 minutes . Remove from the refrigerator and coat in the egg and then the breadcrumb mixture for a second time .
3 . Pour the oil into a deep fryer to a depth that will cover the chicken parcels . Heat until it reaches 180- 190 degrees C or until a cube of bread browns in 30 seconds . Transfer the chicken to the hot oil and deep fry for 5 minutes , or until cooked through . Lift out the chicken and drain on kitchen paper .
4 . Divide the chicken between 4 serving plates , garnish with lemon slices and parsley sprigs and serve with new potatoes and a selection of vegetables .
Serves 4
1 garlic clove ,finely chopped
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh oregano
4 skinless, boneless chicken breasts
85 g breadcrumbs
3 tbsp freshly grated cheese
1 egg, beaten
250 ml vegetable oil ,
for deep-frying
salt and pepper
slices of lemon and flat-leaf parsley
sprigs , to garnish
freshly cooked new potatoes and
selection of cooked vegetables, to serve
method
1 . Place the butter and garlic in a bowl and mix together well . Stir in the chopped herbs and season well with salt and pepper . Pound the chicken breasts to flatten them to an even thickness ,then place a tablespoon of herb butter in the centre of each one . Fold in the sides to enclose the butter , then secure with wooden cocktail sticks .
2 . Combine the breadcrumbs and grated cheese on a plate . Dip the chicken parcels into the beaten egg , the coat in the breadcrumb mixture . Transfer to a plate , cover and chill for 30 minutes . Remove from the refrigerator and coat in the egg and then the breadcrumb mixture for a second time .
3 . Pour the oil into a deep fryer to a depth that will cover the chicken parcels . Heat until it reaches 180- 190 degrees C or until a cube of bread browns in 30 seconds . Transfer the chicken to the hot oil and deep fry for 5 minutes , or until cooked through . Lift out the chicken and drain on kitchen paper .
4 . Divide the chicken between 4 serving plates , garnish with lemon slices and parsley sprigs and serve with new potatoes and a selection of vegetables .