This recipe has a few steps, so if you’re in a hurry why not pair with a simple side like homemade baked chips and peas, or roasted potatoes and sautéed cabbage?
You can mix and match the herbs that you like the most, but I’ve given you my favourite combination that I use on my A La Carte delivery menu.
A twist on the usual garlic butter filling, or even ham and cheese - this is such a simple recipe but loaded with so much flavour, thanks to all of the fresh herbs inside.
Author:
Chef Jen
Ingredients
2 x Chicken breast
2 x Eggs
50g x Breadcrumbs
40g x Feta cheese
15g x Parsley
10g x Basil
10g x Tarragon
50g x Plain Flour
Directions
Slice a pocket into the chicken breast. Season with a little salt.
Prepare your filling, by taking all of the herbs and either chopping roughly or quickly pulsing in a food processor.
Remove 3/4 of the herbs and place in a saucepan, and reserve 1/4 to mix with the breadcrumbs.
Over a very low heat, sweat down the herbs for 5 minutes with a pinch of salt.
Leave to cool, then combine with the feta.
Stuff the filling into each of the little pockets in the chicken breast.
Coat the chicken in flour, then dip in beaten egg, then into the breadcrumbs.
Bake at 180c for 25 minutes, checking that the chicken is cooked through.
Recipe Note
Cook the chicken on a grill/wire rack, so that the bottom breadcrumbs don’t get soggy!
