Ingredients: to serve two
2 oz or 50g butter or margarine
1 clove garlic, chopped
2 boned and skinned chicken breasts
2 oz or 50g cornflakes
1 egg, beaten
oil for frying
Mix the butter, garlic and parsley into a paste.
Slice each chicken breast deeply from the side but don't cut right through.
Spread the butter paste between the flaps of the chicken breast and then use cocktail sticks to hold the flaps together.
Crush the cornflakes to a fine powder inside a plastic bag.
Dip the chicken in the beaten egg and then dip them into the crushed cornflakes until they are coated.
Fry the chicken portions in oil on a medium heat for twenty five to thirty five minutes or until a golden colour and cooked through.