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Asparagus Chicken and Parsley Butter

 

Ingredients for chicken

4 chicken breasts

2 rashers bacon, finely chopped

1 medium onion, finely chopped

15g butter

150g asparagus cuts, finely chopped

salt and pepper

1 egg combined with 2 tablespoons milk

packaged bread crumbs

60g butter, extra

2 tablespoons oil

 

Ingredients for Parsley Butter

125g butter

1 tablespoon chopped parsley

1 tablespoon chopped shallots

salt and pepper

 

Method for Asparagus Chicken

Carefully cut each breast in half making 8 pieces. Gently pound each piece until a little flat but not thin. Sauté bacon and onion in butter until onion is transparent. Add drained asparagus, salt and pepper, remove from heat and allow to cool.

Cut pocket in each chicken breast and fill with asparagus mixture. Coat chicken breasts lightly with flour. Coat with egg and milk mixture and coat with breadcrumbs.

Heat extra butter in large frying pan. Add chicken and cook until golden brown on both sides and cooked through, about 3 minutes on each side. Serve immediately with parsley butter.

 

Method for Parsley Butter

Beat butter until smooth and creamy. Add parsley, shallots, and salt and pepper. Beat well.

Spoon mixture into a rough log shape about a quarter the way down a sheet of greaseproof paper. Fold paper over and push against the butter so that the mixture forms a smooth roll. Roll in greaseproof paper and refrigerate until firm. Cut into slices.

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