If you have a little more time, you can always stuff the chicken breasts with the herb butter instead.
- 150 gm softened butter
- ¼ cup each (loosely packed) chives and flat-leaf parsley, finely chopped
- 2 tbsp thyme, finely chopped
- 1 garlic clove, finely chopped
- 4 chicken breasts (about 300gm each), halved horizontally
- 3 eggs, lightly beaten
- 140 gm (2 cups) fine fresh white breadcrumbs
- 2 tbsp olive oil
- 1Combine 125gm butter, herbs and garlic in a small bowl, season to taste and set aside until required.
- 2Place chicken pieces between two pieces of plastic wrap and flatten to 5mm thick with a meat mallet. Dip in flour, then eggwash, then breadcrumbs and shake off excess in between.
- 3Heat half the oil in a large frying pan over medium heat, add half the remaining butter, then, when foaming, add half the chicken and cook, turning once, until golden and cooked through (5-7 minutes each side). Wipe pan clean and repeat with remaining oil, butter and chicken. Season to taste, set aside on absorbent paper and keep warm.
- 4Meanwhile, heat herb butter in a small saucepan over medium heat until melted (2-3 minutes). Add lemon rind and juice, drizzle over chicken and serve with steamed green beans and lemon wedges.
This recipe is from the June 2010 issue of .