Method
- Using a sharp knife, cut a small pocket in one side of each of the chicken breasts, being careful not to cut all the way through to the other side.
- Crush the garlic and grate the lemon zest into a bowl. Pick over the fresh herbs and remove any coarse stalks, as necessary. Finely chop the leaves and add to the bowl. Season with salt and pepper then add the butter and mash together. Shape into a block and wrap in greaseproof paper. Frreze for 30 minutes.
- Divide the garlic butter into four and place one in each chicken pocket. Secure the openings with cocktail sticks.
- Put the flour, the eggs and the breadcrumbs in three separate shallow dishes. Season the chicken and dip first in flour, then in egg, then in breadcrumbs. Dip each piece once more in egg and breadcrumbs. Chill for 2 hours.
- Heat the oil in a heavy-based frying pan, add the chicken breasts and fry over moderate heat for about 8 minutes on each side or until golden, crisp and cooked through. Drain on kitchen paper and serve.
