Easy Garlic and Basil Stuffed Chicken Breasts

Found this in among my torn from magazines recipes. I served it with a mix of steamed broccoli, cauliflower and carrots with cheese sauce and pan fried potato slices. Would also go well with a simple tossed green salad and tomatoes.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  single chicken breasts
• 2 -3  tablespoons butter (at room temp,soft but not melted)
• 2  tablespoons  chopped fresh basil or 1  teaspoon dried basil
• 1  teaspoon  minced garlic (use more if you like)
• 1  egg (lightly beaten)
• 1  cup  dried breadcrumbs
• 1 -2  tablespoon olive oil (I use Rice Bran Oil here in New Zealand)

Directions

1. Pre heat the oven to 180'C/350'F.
2. Mix together until well combined the butter, basil and garlic.
3. Cut a deep cut along each chicken breast to make a pocket.
4. Fill pockets with the butter mixture, pressing in well.
5. Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
6. You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
7. Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
8. Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.