Ingredients
Scale
Garlic Butter Stuffing
- 90g unsalted butter, softened
- 2 tsp finely chopped parsley
- 2 garlic cloves, very finely minced (2 tsp)
- 1/4 tsp salt (omit if using salted butter)
Chicken
- 2 chicken breasts (220–250g each), skinless and boneless
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, lightly whisked
- 1/4 cup flour
- 1 cup panko breadcrumbs
- Canola or vegetable oil for frying (~1 litre)
Serving
- Finely chopped parsley for garnish
Instructions
- Mix butter, parsley, garlic, and salt in a bowl. Transfer onto baking paper and shape into a 10x6cm rectangle. Refrigerate until firm, then cut into two batons.
- Pound chicken breasts between freezer bags to 0.5cm thickness. Season both sides with salt and pepper.
- Place one butter baton in the center of each chicken breast. Fold in the sides, then roll up tightly. Place seam side down.
- Wrap tightly in cling film, twisting ends to form firm logs. Freeze for 30 minutes.
- Set up breading stations: one bowl each for flour, whisked egg, and panko.
- Coat each chilled chicken roll in flour, then egg, then breadcrumbs. Press to adhere.
- Freeze breaded chicken for another 30 minutes until firm but not frozen through.
- Preheat oven to 180°C. Line a baking tray with a rack.
- Heat oil in a deep pot to 190°C. Fry each chicken roll for 2–3 minutes, turning until golden.
- Transfer to the prepared rack and bake for 15 minutes or until internal temperature hits 65°C.
- Pierce the top slightly to prevent butter bursts. Rest 2 minutes before serving.
- Garnish with chopped parsley and serve hot.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
Nutrition
- Serving Size: 2 servings
- Calories: 550 per serving