butter 25g, softened, plus 2 tsp
chicken breasts, 2 large
wild garlic a small handful of leaves, finely chopped (or 2 fat garlic cloves, crushed and mixed with 1 tbsp finely chopped parsley)
plain flour 2 tbsp
eggs 2, beaten
salad and shoestring fries to serve
Toast the breadcrumbs in a frying pan in 2 tsp butter until golden, then leave to cool.
Using a small, sharp knife, poke a hole into the side of each chicken breast at the thickest point. Carefully wiggle the knife inside, cutting a large pocket inside the breasts without widening the hole or poking the knife out at another point. Mash the butter, cream cheese and wild garlic (or garlic and parsley mix) together with some seasoning, then use your fingers to push half into each breast pocket. Dip each breast in some flour to coat, followed by the egg, then finally into the toasted breadcrumbs to fully coat. Chill for at least an hour (or make the day before and leave in the fridge overnight)
To cook, heat oven to 200⁰C. Sit the chicken on a non-stick baking tray and cook for 25 mins, or until cooked through (check by poking a skewer into the centre of the thickest part of the breast – it should feel piping hot). Eat with salad and fries, if you like.