60g plain flour
2 eggs, beaten
1 tbsp dried parsley
4 chicken fillets
60g Connacht Gold Garlic and Herb Creamery Butter, at room temperature
1 Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the flour in one bowl, the eggs in a second bowl and the breadcrumbs in a third. Mix the parsley into the breadcrumbs.
2 Place the chicken fillets between two sheets of clingfilm and flatten them by pounding with a meat tenderiser or a rolling pin.
3 Coat a chicken fillet in the flour, then dip into the egg and finally into the breadcrumbs until completely coated. Repeat with the remaining chicken fillets.
4 Melt half of the butter in a frying pan over a medium heat. When hot, add the breaded chicken fillets and cook for 2-4 minutes per side until they are golden brown.
5 Transfer the chicken to a baking tray and bake in the oven for 8-12 minutes until cooked through.
6 Stir together the honey and remaining butter until combined. Serve the chicken warm with a dollop of honey butter and some mashed potatoes.
Per Serving 601kcals, 26.7g fat (11.7g saturated), 38.1g carbs, 10g sugars, 50.1g protein, 1.6g fibre, 0.78g sodium