Ingredients

Method

For the red pepper butter:
• 300 g butter, softened
• 60 g Woolworths roasted red peppers in brine, roughly chopped
• 4 cloves garlic, sliced
• 20 g Italian parsley, roughly chopped, plus extra for serving
• sea salt and freshly ground black pepper, to taste
For the chicken
• 6 free-range skinless chicken breast fillets
• 180 g flour
• 1 t garlic powder
• 1 t dried thyme
• sea salt and freshly ground black pepper, to taste
• 2 free-range eggs, beaten
• 145 g breadcrumbs
• 1 cuo canola oil
• 600 g Woolworths ultimate mashed potatoes, for serving
• 200 g mangetout, steamed, for serving

Method

Ingredients

1. To make the red pepper butter, place the butter in a bowl with the peppers, garlic, parsley and salt and pepper. Mix until thoroughly combined. Roll into a log, wrap in clingfilm and chill until ready to use.

2. To make the chicken, cut a slit into the side of each chicken breast. Place a 2 cm-thick slice of red pepper butter inside each chicken breast. Secure with toothpicks.

3. Combine the flour, garlic powder, thyme, salt and pepper in a bowl. Thoroughly coat the chicken breasts in the flour, then the egg, then the breadcrumbs and set on a plate.

4. Heat the oil in a pan over a medium heat. Fry the chicken for 5–6 minutes on each side until golden brown, crispy and cooked through. If the chicken breast is firm to the touch, it’s ready. Slice the chicken breasts in half and serve with the mash and mangetout.

Find more chicken breast recipes here.

Photographs: Toby Murphy 
Food assistant: Estee Skein