Preparation time: 10 minutes•
Cooking time: 25 minutes
Serves: 4 people
First make the flavoured butter. Place the softened butter in a bowl and mix in the basil, parsley and lime zest until thoroughly combined. You can store it
like this until required or you can mould it into a cylindrical shape in a piece of parchment paper and freeze it. It’s handy to have in the freezer to liven up a piece of meat or even to mix into some hot pasta.
Using a sharp knife, cut a pocket into the side of the chicken breasts. Divide the flavoured butter between
the four chicken breasts and close over the flap again to make sure the butter is completely encased in the chicken.
Preheat the oven to 180°C/350°F/gas mark 4. Line a baking tray with parchment paper.
Place the flour in a shallow bowl and season with salt and pepper.Place the beaten eggs in a second shallow bowl and mix with the milk.Place the breadcrumbs in a third shallow bowl. Dip the chicken into the seasoned flour, making sure it’s well coated. Shake off the excess flour, then dip into the beaten eggs, again making sure the chicken is well coated and shaking off the excess. Lastly, dip the chicken into the breadcrumbs, pressing gently to make sure the chicken is completely coated.
Heat a splash of olive oil in a large frying pan over a low heat. Pan-fry the chicken on both sides just until it’s
Transfer to the lined baking tray and pop in the oven for an additional 20 to 22 minutes, until the chicken is cooked through. Serve with a large green salad.