These homemade chicken kebabs are crispy and golden on the outside with a rich, garlicky butter centre. Tender chicken fillets are flattened, stuffed with fresh herb garlic butter, coated in flour, egg and breadcrumbs, then shallow fried until perfectly cooked. A delicious family favourite served with salad, fries, or garlic mash.
- Serves: 2 People
- Prep Time: 45 minutes
- Cooking: 2hr
- Difficulties: supereasy
Ingredients
For Cooking
- 2 Chicken fillets (breasts)
- 2 tablespoons Butter, softened
- 3-4cloves Garlic, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh mint, finely chopped (optional)
- 1/2teaspoon Salt (or to taste)
- 1/2teaspoon Black pepper
- 1/2teaspoon Chilli flakes (optional)
- 2 Eggs, beaten
- 1 cup Plain flour
- 1.5 cups Breadcrumbs
- Oil, for shallow frying
For Dressing
Nutritional Information
-
Calories
540kcal -
Protein
42g -
Carbohydrates
28g -
Fat
30g -
Saturated Fat
12g -
Fiber
2g -
Sugar
2g -
Sodium
520mg
Procedure
-
10 minutesMark As Complete
Prepare chicken
Slice each chicken fillet to create a pocket. Place between cling film and flatten evenly using a rolling pin or meat mallet.
-
5 minutesMark As Complete
Season chicken
Season both sides with salt, black pepper, and chilli flakes if using. Refrigerate while preparing garlic butter.
-
10 minutesMark As Complete
Make garlic butter
Mix softened butter with chopped garlic, parsley, mint, salt, pepper, and chilli flakes. Spread onto parchment paper, shape into a thin sheet, cut into sticks and freeze for 30 minutes.
-
5 minutesMark As Complete
Stuff and seal
Place frozen garlic butter stick inside each chicken pocket. Roll tightly and seal.
-
10 minutesMark As Complete
Coat chicken
Coat chicken in flour, dip into beaten egg, then cover evenly in breadcrumbs. Freeze for 1 hour to help hold shape.
-
10–12 minutesMark As Complete
Shallow fry
Heat oil in a pan and shallow fry on medium-high heat for 4–5 minutes on each side until golden brown and fully cooked through.
-
3 minutesMark As Complete
Rest and serve
Drain on kitchen paper, rest briefly, then slice and serve hot.
