Ingredients

Method

• 50 g unsalted butter, at room temperature
• 1 clove garlic, crushed
• 2 T fresh dill, chopped
• Lemon juice, a squeeze
• Sea salt and freshly ground black pepper
• 4 fillets skinless chicken breast
• 1/2 cup mayonnaise
• 1/3 cup crème fraîche
• 3 T flour
• 2 free-range eggs, beaten
• 150 g toasted breadcrumbs

Method

Ingredients

Mix the butter with the garlic, dill, lemon juice and a little seasoning. Shape into a log and freeze until firm.

Place the chicken breasts between 2 sheets of baking paper. Using a mallet, flatten as thinly as possible. Season lightly.

Cut the chilled flavoured butter into 4 portions and wrap the flattened, seasoned chicken breasts around each piece of firm butter to cover completely.

Mix the mayonnaise with the crème fraîche. Dip the chicken parcels into the flour, the beaten egg, the mayonnaise mixture, and finally into the breadcrumbs.

Dip into the mayonnaise mixture and breadcrumbs once more. Arrange on a baking tray lined with baking paper and chill for a few hours or overnight.

Preheat the oven to 190°C and bake for 25 minutes or until crisp and golden.

Cook’s note: Serve with steamed potatoes and roast baby beetroot.