Chicken in Crunchy Crust

Ingredients

• 4 chicken breast fillets
• 2 bunches arugula
• 2 Garlic cloves
• 2 tbsp butter
• 1 Egg white
• flour
• 200 g cornflakes
• 4 tbsp clarified butter
• Salt
• Pepper
• 1 pack of potato fries

Instructions

1. 1.

   Wash and pat dry the chicken, slit a pocket with a sharp knife, season with salt and pepper. Wash arugula and chop finely. Peel garlic. Heat butter, squeeze in garlic, toss arugula until wilted. Let cool slightly, fill pockets, secure with toothpicks.

2. 2.

   Coat chicken first in flour, tap off excess, dip in beaten egg white, then roll in cornflakes pressing firmly. Heat clarified butter and sear each side of the breasts for 6 minutes after flipping once. Prepare potato fries according to package instructions in the oven, serve alongside the chicken.