Task 16 - Try 101 new recipes.

Recipe 1.

Crunchy Garlic and Herb Chicken Parcels.

Serves 6.

125g butter, softened.
5 cloves garlic, crushed.
6 plump, skinless chicken breasts.
4tbsp plain flour.
200g breadcrumbs, from sliced loaf.
1tsbsp dried parsley.
1/2tsp paprika.
1tbsp dried thyme.
2 eggs, beaten.
200ml vegetable oil,for shallow frying.

1. Heat oven to Mark 6/200C.
2. Mix together butter with garlic and parsley, season with salt, wrap in clingfilm and roll tightly to make a long thin sausage. Chill in the fridge.
3. With a sharp knife, make an incision in the plump side of each chicken breast to make a pocket. Slice the butter into 6 pieces and stuff into the pockets. Toss the chicken in the flour.
4. Mix the breadcrumbs and paprika with the thyme and seson well. Dip each chicken breast first into the egg, then roll in the breadcrumbs until well coated. Secure each with a cocktail stick to keep the butter in as much as possible.
5. Heat the oil until hot. Fry the chicken for 1-2 minus on each side until golden, transfer to a shallow roasting tin. Bake for 15-20 mins until cooked through. remove cocktail sticks and drizzle with any escaped butter to serve.

Taken from ESSENTIALS Magazine, June 09 issue.