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A crumbed chicken breast hiding a core of garlic and herb butter that floods the plate when you cut it. Chilling the butter properly is what stops it leaking.
Mash the 8 tablespoons soft butter with the 15 g crushed garlic, the dill, the parsley, a squeeze of lemon and a pinch of salt. Roll it into a log in cling film and freeze for 30 minutes until hard.
Cut a deep horizontal pocket into the side of each of the 4 chicken breasts without cutting through, then open it out and pound the flesh to an even 1 cm. Season inside and out.
Cut the frozen butter into 4 batons, place one in each breast and fold the meat tightly around it so there are no gaps. Wrap each parcel firmly in cling film and chill for 30 minutes.
Roll each parcel in the flour, then the beaten eggs, then the breadcrumbs, and repeat the egg and crumbs a second time. The double coat is the seal that keeps the butter inside.
Heat the 700 ml oil in a deep pot to 170°C, filling it no more than half way. Fry two at a time for 6 to 7 minutes until deep golden, turning once.
Transfer to a rack over a tray and bake at 190°C for 8 to 10 minutes until a probe in the thickest part of the meat reads 74°C. Rest for 3 minutes and serve with lemon wedges.
