• 2 Large cloves of garlic
  • A Handful of fresh parsley, chopped, plus some for garnish
  • 50g Butter, softened
  • 2 Malpass chicken breasts
  • 2 eggs beaten
  • 2tbsp plain flour
  • 1tbsp Knorr Reduced Salt Chicken Granules
  • 50g Fine breadcrumbs
  • Sunflower oil
  • Lemon to serve


Peel the garlic slice finely, sprinkle with a pinch of coarse salt and grind to a puree with the side of your knife or a mortar and pestle

Add the grinded garlic mixture, the parsley and the butter and fork through to thoroughly combine to make a parsley butter.

Place the chicken breast between 2 sheets of cling film and flatten using a rolling pin, or a small pan.

Place the egg, flour and breadcrumbs in 3 separate dishes. Add the Knorr Stock Chicken Granules to the flour to season.

Place a tablespoon of the garlic and parsley butter into the centre of the chicken breast and fold it back together again.

Carefully (so the breast doesn’t burst open) dust in the seasoned flour, dunk thoroughly in the egg and coat with the breadcrumbs. Repeat the process with the egg and breadcrumbs to ensure a good coating that will prevent the butter from leaking out.

Leave to rest in the fridge for 1 hour.

Heat a frying pan with sunflower oil to a depth of 2cm and carefully add the chicken. Cook for 10 minutes on each side. Add the parsley sprigs as well.

Remove from the oil and drain on kitchen paper. Serve immediately with wedges of lemon and the crispy parsley.