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Ingredients
- 4 x chicken breasts
- 1 Tbsp. flour, plain
- 1 c. breadcrumbs
- 1 Tbsp. sesame seeds
- 2 x Large eggs
- 500 ml vegetable oil
- 200 gm butter
- 6 x prawns, cooked
- 3 tsp garlic, crushed
- 1 Tbsp. lemon juice
- 2 tsp parsley, minced
- 1/2 tsp fresh herbs (minced)
- 1/10 tsp cayenne pepper
Directions
- Prawn and Garlic butter:Chop prawn flesh fine.
- Soften the butter and stir in remaining ingredients till well combined. Lay out a piece of foil, plastic wrap or possibly baking paper and place butter along one edge, leaving 5 cm at each end. Roll up to create a cylinder 1 cm in diameter and twist the ends to seal. Chill till hard.
- Flatten out chicken breasts with a mallet. Divide butter into 4 and lay a piece on each breast, roll up to fully enclose, tucking in the ends if necessary to create a neat cylindrical shape.
- Very lightly flour the chicken, dip in beaten egg and roll in combined breadcrumbs and sesame seeds. Chill 15 min then repeat coating process with egg and breadcrumbs. Return to refrigerater for at least 20 min.
- You can cook the chicken in two ways:1. Deep fry:Heat frying oil, gently cook chicken for 5-8 min till golden brown.
- 2. Oven:Place chicken on a well oiled tray, brush with oil, cook at 350F/180C for 15-20 min till golden brown.
- Serve immediately on a bed of rice pilaff with hollandaise sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 1784 | |
| Calories from Fat 1538 | 86% |
| Total Fat 174.02g | 218% |
| Saturated Fat 39.51g | 158% |
| Trans Fat 3.13g | |
| Cholesterol 302mg | 101% |
| Sodium 613mg | 26% |
| Potassium 430mg | 12% |
| Total Carbs 22.38g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.03g | 1% |
| Protein 36.92g | 59% |
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