Breaded boneless chicken breasts with a garlic-herb butter filling. Serves 4
|1 tbsp||vegetable oil||1 tbsp|
|4||large boneless chicken breast halves||4|
|4 tbsp||soft butter||60 mL|
|4 cloves||garlic smashed and finely chopped||4 cloves|
|1 tbsp||fresh lemon juice||15 mL|
|1 tbsp||fresh parsley, finely chopped||15 mL|
|1/8 tsp||cayenne pepper||.5 mL|
|1/2 cup||milk||125 ml|
|2 cup||breadcrumbs||500 mL|
Spread 1 tbsp. [15 mL] oil in a 9 x 13 baking dish and set aside.
Combine butter, parsley, garlic, lemon juice and pepper. Mix well and roll into a log-like shape, wrapped in plastic wrap and freeze for about 30 minutes or until firm.
Pound your chicken until it is the same thickness throughout the breast. Sprinkle lightly with salt and pepper. Place a piece of garlic butter in the center. Roll chicken up tight and secure with toothpicks. Mix eggs and milk until smooth. Dip chicken on the milk/ egg mixture, and roll it in the bread crumbs.
Bake at 425°F [220°C] for 10 minutes, then gently turn them over and bake for a further 10-15 minutes or until they are golden brown and firm to the touch. Pull out toothpicks and serve.