Chicken

Ingredients

1kg Inghams chicken breast fillets
3/4 cup plain flour, seasoned with salt and pepper
4eggs, beaten
2 1/2 cups dried breadcrumbs
Canola Oil for deep frying

Lemon Butter Filling:
225g unsalted butter
1/2 cup parsley, chopped
Lemon pepper to taste
1/3 cup lemon juice

Lemon wedges for serving

1. Preheat oven to 180C. For the lemon butter, melt  butter in a pan , add  parsley, lemon pepper and lemon juice, mix well. Place it on a small bowl, refrigerate until firm.

2. Using a sharp knife, cut a pocket on each side of chicken breast. Divide lemon butter filling into 4 equal portions and stuff each chicken with filling.

3. Place seasoned flour, eggs and breadcrumbs in separate bowls. Coat chicken with flour then with egg and finally with breadcrumbs. Coat again with egg and breadcrumbs.

4.Heat enough oil in a frying pan to 1/2 cover chicken. Cook chicken over medium heat for 5 minutes on each side or until cooked through/golden brown. Transfer  chicken to a wire rack in oven for 10 minutes.

5.Serve lemon butter chicken with green salad and lemon wedges.