Name: Crumbed chicken with lemon, garlic and herb butter
Yield: 6
Ingredients: 150 gm softened butter; ¼ cup each (loosely packed) chives and flat-leaf parsley, finely chopped; 2 tbsp thyme, finely chopped; 1 garlic clove, finely chopped; 4 chicken breasts (about 300gm each), halved horizontally; For dusting: seasoned plain flour; 3 eggs, lightly beaten; 140 gm (2 cups) fine fresh white breadcrumbs; 2 tbsp olive oil; Finely grated rind and juice of 1 lemon; To serve: steamed green beans and lemon wedges (optional)

If you have a little more time, you can always stuff the chicken breasts with the herb butter instead.

Ingredients

150 gm softened butter

¼ cup each (loosely packed) chives and flat-leaf parsley, finely chopped

2 tbsp thyme, finely chopped

1 garlic clove, finely chopped

4 chicken breasts (about 300gm each), halved horizontally

For dusting: seasoned plain flour

3 eggs, lightly beaten

140 gm (2 cups) fine fresh white breadcrumbs

2 tbsp olive oil

Finely grated rind and juice of 1 lemon

To serve: steamed green beans and lemon wedges (optional)

Method

Main

1.Combine 125gm butter, herbs and garlic in a small bowl, season to taste and set aside until required.

2.Place chicken pieces between two pieces of plastic wrap and flatten to 5mm thick with a meat mallet. Dip in flour, then eggwash, then breadcrumbs and shake off excess in between.

3.Heat half the oil in a large frying pan over medium heat, add half the remaining butter, then, when foaming, add half the chicken and cook, turning once, until golden and cooked through (5-7 minutes each side). Wipe pan clean and repeat with remaining oil, butter and chicken. Season to taste, set aside on absorbent paper and keep warm.

4.Meanwhile, heat herb butter in a small saucepan over medium heat until melted (2-3 minutes). Add lemon rind and juice, drizzle over chicken and serve with steamed green beans and lemon wedges.