Product Reviews, Restaurant Reviews and Recipes: All GLUTEN FREE!
1) Make Garlic Butter: Add trimmed fresh herbs to butter and two cloves of garlic. Wrap in Clingfilm and place in fridge for 30 minutes, until hard.
2) Make up egg substitute product and place (corn crispy) crumbs in separate bowl.
3) Trim chicken breasts, splitting them with sharp knife to create an envelope. Add the prepared butter into the sleeve and fold over. (Securing with a cocktail stick if required).
4) Dip the chicken in the egg mixture, using a spoon for coating before dipping it into the crumb mixture. This can be repeated until a good covering is achieved. With the egg replacement product I found this made my fingers and the chicken sticky.
5) Shallow fry the chicken breasts in vegetable oil to create a delicious crispy crumb coating which takes about 10 minutes. Transfer to oven for 30 minutes (200 Degree Centigrade) to cook thoroughly.
6) Remove from oven and serve. Enjoy!
Garlic Herb Butter can be made in advance and stored in the fridge for up to 3 days or frozen for up to 1 month.
Chicken breasts can be wrapped in Clingfilm and flattened with a mallet or rolling pin for better shaping.
Real Eggs may be easier to work with (in terms of coating the chicken) but I am avoiding these, hence the egg substitute product.