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Description

These stuffed chicken breasts are a delightful main course, perfect for a special occasion or a weekend dinner. The garlic butter filling adds a rich and savory flavor that complements the tender chicken. I've been making this recipe for years, and it's always a hit with my family. The double coating of breadcrumbs ensures a crispy exterior, while the chilling time helps to keep the butter inside during cooking. Feel free to add some herbs to the breadcrumb mixture for extra flavor. This dish is best served immediately after cooking to enjoy the melted garlic butter.

Ingredients (11 ingredients)

Preparation (5 steps)

Prepare Garlic Butter

Thermomix® Setting

20 sec/Speed 4

Place 4 garlic cloves and 2 tbsp finely chopped parsley into the mixing bowl. Add 200g butter, ½ lemon juice and a pinch of salt and pepper. Mix for 20 Sec./Stufe 4. Transfer the mixture to a bowl and shape into two sausages using cling film. Tightly wrap and chill or freeze until really firm. _Can be made up to three days in advance._ When firm, slice each into eight even pieces.

Stuff Chicken Breasts

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Prepare Breadcrumb Coating

Mix 225g dried breadcrumbs and 75g parmesan on one plate, and tip 5 eggs onto another. On a third plate, mix 100g plain flour with a pinch of paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kyiv has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

Fry Chicken Breasts

Heat 4 tbsp sunflower or vegetable oil in a large frying pan over a medium-high heat. Fry the chicken breasts for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray.