100g Connacht Gold Garlic and Herb Creamery Butter
Salt and black pepper
4 chicken fillets
2 tbsp flour
3 eggs, beaten
Mixed leaves salad
1 Divide the butter into four equal pieces and place them on pieces of parchment paper. Shape into logs and freeze until firm.
2 Place the chicken between two pieces of clingfilm and pound with a rolling pin until slightly flattened. Slice them down the middle horizontally to make a small pocket. Be careful not to slice all the way through.
3 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place a log of frozen butter into the pocket of each chicken fillet. Secure the flap closed with a cocktail stick.
4 Dredge the chicken fillets lightly in the cornflour, then dip in the egg and coat in breadcrumbs.
5 Place on a baking tray lined with aluminium foil and bake for 40 minutes until cooked through. Serve with a side salad.
Per Serving 503kcals, 32.4g fat (16g saturated), 19g carbs, 0.9g sugars, 35.8g protein, 3.3g fibre, 0.41g sodium