Breaded Chicken with Herb Butter Filling

Ingredients

• 4 chicken breast fillets (about 140 g)
• 1 Shallot
• 2 tbsp freshly chopped parsley
• 1 tbsp freshly chopped tarragon
• 1 tbsp Lemon Juice
• 80 g butter (room temperature)
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 Eggs
• 1 tsp sharp mustard
• 80 g breadcrumbs
• 80 g clarified butter
• 2 fresh garlic cloves
• 150 g Baby spinach
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• a pinch of sugar

Instructions

1. 1.

   Rinse the chicken breasts, pat dry and cut a pocket on each side. Separate and lightly pound flat.

2. 2.

   Peel and finely dice the shallot. Mix with herbs and lemon juice into the butter. Season with salt and pepper. Spread half of the butter mixture onto one side of each breast, leaving about 1.5 cm border. Fold the other side over and press edges firmly. Cover and chill for about an hour.

3. 3.

   Place flour on a plate. Whisk eggs with mustard in a shallow dish. Put breadcrumbs on another plate.

4. 4.

   Season chicken with salt and pepper and dredge in flour. Dip through egg mixture and coat with breadcrumbs. In a large, hot pan with clarified butter, fry each side 4‑5 minutes until golden brown, spooning fat over the pieces occasionally. Trim garlic cloves, cut horizontally in half. Add them skin-side down to the pan for 3‑4 minutes and fry until golden.

5. 5.

   Wash, trim and dry spinach. Whisk vinegar with oil, salt, sugar and pepper; toss spinach into dressing.

6. 6.

   Arrange spinach salad on plates, place chicken and garlic on top, and serve.