Garlic Butter
100 g (7 tbsp) unsalted butter, softened
2–3 garlic cloves, very finely minced
2 tbsp fresh parsley, finely chopped
Salt, to taste
Optional: squeeze of lemon juice
Chicken
2 large chicken breasts (skinless, boneless)
Salt and black pepper
½ cup all-purpose flour
2 eggs, beaten
1–1½ cups breadcrumbs (panko preferred)
Neutral oil for frying (or olive oil + butter mix)
Instructions
1. Make the Garlic Butter
Mix butter, garlic, parsley, salt, and lemon juice (if using).
Spoon onto parchment, shape into a small log, wrap tightly.
Freeze 20–30 minutes until firm (important so it doesn’t leak).
2. Prepare the Chicken
Butterfly each chicken breast horizontally (don’t cut all the way through).
Place between cling film and gently pound to an even thickness.
Season both sides with salt and pepper.
3. Fill & Roll
Cut the chilled butter log into portions.
Place butter in the center of each chicken breast.
Fold sides over and roll tightly into a sealed parcel.
Chill 10–15 minutes to help it hold its shape.
4. Bread the Chicken
Roll each parcel in flour (shake off excess).
Dip into beaten egg.
Coat thoroughly with breadcrumbs, pressing gently.
For extra security, repeat egg + breadcrumbs once more.
5. Cook
Pan-fry + oven (classic method):
Heat oil in a pan over medium heat.
Fry chicken seam-side down until golden on all sides (3–4 min total).
Transfer to a 180°C / 350°F oven for 15–18 minutes, until cooked through.
OR Oven-only (lighter):
Bake at 200°C / 400°F for 25–30 minutes, flipping once.
6. Rest & Serve
Rest 2–3 minutes, then slice carefully.
Garlic butter should flow out when cut.
Serving Ideas
Mashed potatoes or fries
Steamed green beans or peas
Simple green salad
Lemon wedges on the side
Pro Tips
Seal well: Leaks happen if the chicken isn’t tightly wrapped.
Cold is key: Keep butter and chicken chilled before cooking.
Crispier crust: Use panko and double-bread.
If you’d like, I can share an air-fryer version, a cheese-stuffed twist, or help you scale this for a dinner party.
