Instructions

1. Preheat the oven to 180°C, fan forced.
2. Trim any excess skin or fat on the chicken breast, and cut some excess chicken off the breast to flatten it out a little.
3. Prepare the marinade by mixing together the olive oil, oregano, Dijon mustard, and lemon juice. Place the chicken into the marinade. Refrigerate for a minimum of 30 minutes. Marinate the chicken for a couple of hours for the best results.
4. While the chicken is marinating, prepare your crumb run (Seasoned flour, Beaten egg, and Breadcrumbs).
5. For the seasoned flour, just add salt and pepper and whisk. Beat the eggs. Mix the parsley with the breadcrumbs. Place the flour and breadcrumbs on separate plates and the eggs into a bowl. The flour plate should be first, then the eggs, and lastly the plate of crumbs. (We use dried parsley in the crumbs so it doesn’t burn when cooking).
6. To prepare the butter, place the butter, minced garlic, cornflour, and fresh parsley into a bowl and mix together. Speed up this process by using a food processor or a hand mixer. The butter can also be made ahead of time and stored in the fridge. If doing this, shape them into little balls.
7. Take the chicken out of the marinade and lightly pat dry. Make a slit into the fattest part of the chicken breast, enough to enable you to push in some of the butter mixture.
8. Once all the butter is placed into the chicken, it is now time to get messy. Dredge the chicken breast in flour, shake lightly to remove excess flour. Then place it into the egg mixture. This is where it is helpful to have a wet and dry hand. Once coated in egg, roll in the breadcrumbs, using your hand to press them on as you go.
9. Once crumbed, place onto a baking tray with a sheet of parchment paper. Then refrigerate for 40 minutes.
10. Once rested, place in your preheated oven and bake for 20–25 minutes.