A bright green, herby butter bursts out of this succulent chicken breast that's either air fried or oven to crispy perfection.
For instructions of how to cook these in the air fryer, see our tip box below.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Cal/Serv:
453
Ingredients
4
skinless chicken breasts
20g
plain flour
1
medium egg, beaten
75g
fresh breadcrumbs
2tsp.
dried mixed herbs
Oil, for frying
For the herb butter
40g
butter, softened
2
garlic cloves, crushed
Small handful parsley, see intro
Small handful chives, see intro
For the salad
1tsp.
runny honey
1tsp.
wholegrain mustard
2Tbsp.
extra virgin olive oil
125g
pea shoots
1/2
red onion, finely sliced
2
oranges, peeled and segmented
Directions
Step 1For the herb butter, in the small bowl of a food processor, whizz all
the ingredients and some seasoning
until bright green and fairly smooth.
Scrape on to a small sheet of baking
parchment and shape into a sausage
about 2cm wide. Wrap in the
parchment and freeze for 15min
to firm up.
Step 2Using a small, sharp knife, cut a slit
into the side of each chicken breast,
about 8cm wide and 6cm deep
(making sure not to cut right through).
Step 3Slice the chilled butter log in 1/2 to make 2 shorter logs, then slice
each in 1/2 widthways (so you have 4 semi-circled lengths). Slot a piece of
butter into each chicken breast slit.
Step 4Line a baking tray with baking
parchment. Put the flour, egg and
breadcrumbs into 3 separate shallow
bowls. Mix the dried herbs into the
breadcrumbs. Working 1 at a time, roll
a chicken breast in flour (gently shake
off excess), then coat in egg and finally
breadcrumbs. Lay on the lined tray.
Repeat with remaining chicken breasts.
Step 5Preheat oven to 200C (180C fan)
mark 6. Heat a shallow layer of oil in
a large frying pan over high heat. Fry
the chicken breasts for 2min per side,
or until golden. Transfer back to the
lined tray and cook in the oven for
17-20min, or until piping hot.
Step 6Meanwhile, make the salad. In a large
bowl, whisk the honey, mustard, olive oil
and some seasoning until combined.
Add the pea shoots, onion and orange
segments and gently toss to coat and
combine. Serve with the Kyivs.
Preheat air fryer to 200C. Cook the raw, filled, coated chicken breasts in the air fryer basket for 15-20min, until cooked through (no need to shallow fry first). Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
