4 large chicken breast fillets
125g stick garlic butter
¼ cup chopped fresh herbs
1 cup Corn Flake crumbs
green beans, to serve
Preheat oven to moderate 180C (160C fan forced). Lightly grease a flat baking tray. Cut a deep pocket along 1 side of each breast fillet.
Cut butter into 16 equal slices. Place 4 slices of butter and some of the herbs into each pocket, securing with toothpicks.
Whisk eggs in a bowl and place crumbs into a separate bowl. Dip chicken breasts in eggs then dip in Corn Flake crumbs to coat.
Pan fry chicken in a little oil and place onto the prepared tray, bake for 15 min. Serve with mashed potato, steamed greens and pan-fried cherry tomatoes. Garnish with herbs if you like.