EDP Norfolk - - STEP- BY- STEP -

Pre heat the oven to 180c , Gas 4


2 chicken breasts (skin­less) 200g but­ter

1 bulb gar­lic

1/2 a lemon

1 bunch pars­ley

1 egg 100ml milk 2 ta­ble­spoons plain flour 200g fresh white bread­crumbs

2 leeks small bunch sage 2 toma­toes fresh chives 1. Place the gar­lic in a saucepan of boil­ing wa­ter and sim­mer for 20 min­utes. Re­fresh un­der cold wa­ter 2. Wash the leeks and finely slice 3. Plunge the leeks into boil­ing salted wa­ter for 90 sec­onds and then plunge into ice cold wa­ter. This will help re­tain the colour when you stew them in but­ter 4. Place the leeks into 100g of but­ter and heat gen­tly 5. Finely chop the sage 6. Add the sage to the leeks. Put a lid on and gen­tly stew them on a low heat in the but­ter for at least 20 min­utes 7. Place 75g of but­ter in a bowl. Add chopped pars­ley and the zest of 1/2 a lemon 8. Pop the gar­lic cloves out of the skin. Mash the gar­lic with the back of a knife 9. Add the gar­lic to the soft­ened but­ter . Add a pinch of sea salt and a good grind of black pep­per 10. Mix all the in­gre­di­ents to­gether to make the gar­lic and pars­ley but­ter 11. Mould the but­ter into ‘tor­pe­does’ ready to stuff the chicken. Place them in the freezer for 15 min­utes 12. Make a pocket in the chicken breast with the point of a knife. In­sert the frozen but­ter 13. Pass the chicken breasts through the flour, the beaten egg and milk, and then the bread­crumbs 14. Pan fry the chicken in the re­main­ing 25g of but­ter. Fry un­til the bread­crumbs are golden 15. Gen­tly turn over the chicken breasts and fry gen­tly for an­other two min­utes 16. Place in a pre heated oven for 25 min­utes 17. While the chicken is cook­ing, re­move the seeds from the tomato and dice 18. Add the toma­toes to the leeks 19. Add the chopped chives and the juice of 1/2 a lemon 20. Put the leeks and all the juices into a serv­ing bowl, top with the cooked chicken and serve

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