200 g butter, softened
3 fat cloves garlic, peeled and crushed
Small handful chopped tarragon
Small handful chopped fresh parsley
4 free-range skinless, boneless chicken breasts – need to be a good size approx 150g each
100 g plain flour
2 large free-range eggs, beaten
100 g dried breadcrumbs
2-3 tbsp olive or sunflower oil, for frying
For the chips: 2 large Maris Piper potatoes and 1ltr or sunflower oil
Preheat the oven to 190C/gas 5. To make the filling, mix the softened butter with the garlic, tarragon, parsley and seasoning. Chill in the fridge until ready to use.
For the chicken breasts, using a small, very sharp knife, make a slit in the flesh of each breast fillet from top to bottom, creating a pocket at a slight slant. Spoon (or pipe if you’re feeling posh) the filling into the slit in the breast. If you have fillets with supremes, then simply fold these over the slits to cover them or just pinch the edges of the slit together.
Mix the flour, paprika and seasoning together in a shallow bowl. Tip the beaten eggs into another shallow bowl and the breadcrumbs into a third. Toss the stuffed chicken breasts first into the flour to coat, shaking off any excess, then into the egg and cover thoroughly. Finally, dip each into the breadcrumbs, again shaking off any excess. Lay the breasts, slit sides down, on a plate and chill to help firm the crumb coating.
When ready to cook, heat the oven to 190°C/Gas 5. Pour the oil into a medium frying pan (which is oven safe) to heat until you can feel a good heat rising. Add the chicken breasts and colour for 1-2 minutes on each side, until golden. Transfer the pan to the oven and cook for approximately 12-14 minutes until golden brown and the chicken is thoroughly cooked.
For the chips, pour the whole ltr of sunflower oil into a large heavy pan. Cut your potatoes into chips then put them into the cold oil. Turn on the heat and gradually bring them up to a rolling boil, stir very carefully every now and then to avoid sticking. If they are getting too brown too quickly just lower the heat a little. Fry for about 20 minutes until they are a gorgeous golden colour. Remove with a slotted spoon and drain well.