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Cooking Time 20 minutes
Ingredients (serves 4)
60g butter, at room temperature
1 garlic clove, crushed
2 tbs finely shredded fresh basil
4 (about 200g each) single chicken breast fillets
25g (1/4 cup) dried (packaged) breadcrumbs
1 tbs olive oil
Sauteed peas, bacon & leek (see related recipe), to serve
1. Preheat oven to 180°C. Place the butter, garlic and basil in a small bowl, and stir to combine. Use a small sharp knife to cut a horizontal slit in the thickest part of each chicken breast to create a pocket. Divide the butter mixture into 4 equal portions. Spread each chicken pocket with a portion of butter mixture.
2. Place the breadcrumbs on a plate. Dip the chicken into the breadcrumbs, pressing firmly to coat. Heat the oil in a large frying pan over medium-high heat. Add the chicken and cook for 2-3 minutes each side or until golden. Transfer to a baking tray. Bake in preheated oven for 10 minutes or until cooked through.
3. Divide the chicken among serving plates and drizzle with any pan juices. Serve immediately with the sauteed peas, bacon & leek.
Good Taste - August 2005, Page 50
Recipe by Michelle Southan
More Chicken Recipes:
Stuffed Chicken with Chargrilled Capsicum
Indian Chicken with Currant & Almond Pilaf
Indian Chicken Curry with Chickpeas and Spinach
Indian Chicken Curry with Cashews
South Indian Chicken Curry
Indian Chicken Curry
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