Tuesday,23 April, 2019
Current issue | Issue 1316, (20 - 26 October 2016)
Tuesday,23 April, 2019
Issue 1316, (20 - 26 October 2016)

Ahram Weekly

Café de Paris butter stuffed breaded chicken

Serves 4

2 pairs of chicken breasts (4 pieces, whole)
Oil for frying
Salt + pepper + 7 spices

200 gm butter (softened)
2 small anchovy fillets (drained, chopped)
2 tsp Dijon mustard
1 tsp capers (rinsed, drained)
2 tbsp parsley leaves (finely chopped)
1 tsp finely crushed garlic

For Coating:
1 egg (beaten with a dash of milk)
Plain flour
Fine breadcrumbs

In a tiny food processor, combine butter, anchovy, mustard, capers, parsley, garlic and pepper.  Process well to paste.  Form into a ten centimetre length log; wrapped tightly in a sheet of cling film, ends twisted and then refrigerated for an hour or until firm.  Season chicken breasts on all sides.  With the tip of a sharp knife, make a deep pocket along the softer side of each breast; wide enough only to insert filling.  Divide filling into four parts; provided each part would be approximately a tablespoonful in size.  Insert one part of the filling in the middle of each breast.  Secure the opening with a toothpick threaded lengthwise the opening of each breast.  Coat into flour.  Shake off excess.  Dip to coat into egg mixture, then transfer to coat with breadcrumbs, on all sides.  Refrigerate for 30 minutes.  Fry in hot oil, to golden on both sides; turning chicken only once.  Remove on kitchen paper towels.  Bake, uncovered on a baking tray or dish; in one layer, inside a preheated oven at 180 degrees C for 30 minutes, to cook through.  Serve with sautéed vegetables, mashed potatoes and with remaining extra café de Paris butter; if any.

add comment

  • follow us on