√ Wheat Free, √ Yeast Free, √ Egg Free, √ Added MSG Free, √ Gluten Free
100 g unsalted butter
6 garlic cloves, minced
2 handfuls of chives, finely chopped
2 handfuls tarragon leaves, finely chopped
1 handful of parsley, finely chopped
2 chicken breasts
1 cup milk
Corn flake crumbs
Pre-heat oven to 180°C. Blend butter, garlic, chives, parsley and tarragon in a blender until it’s a smooth butter consistency. Place into a small butter dish.
Butterfly both chicken breasts in half. Cover with glad wrap and bash with a mallet until flattened. Put a couple of teaspoons of garlic butter on the centre of each chicken. Partially roll the chicken, fold the edges in and continue rolling, ensuring there are no holes. Wrap each chicken in glad wrap so that it holds its shape and place in the fridge for about 1 hour or overnight.
Roll the chicken in rice flour, then milk and finally corn flake crumbs. Fry in a saucepan with oil until the crumbs are golden brown. Transfer to a rack in a tray for about 10-12 mins. Serve with mashed sweet potatoes and veggies.