Honey Butter Chicken

Honey Butter Chicken

Serves 4


60g plain flour

2 eggs, beaten

100g breadcrumbs

1 tbsp dried parsley

4 chicken fillets

60g Connacht Gold Garlic and Herb Creamery Butter, at room temperature

40g honey

To serve:

Mashed potatoes


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

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