John Myers
Ingredients for 2 servings:
- 1 baguette(s), rustic
- 400 g chicken breast fillet(s)
- 3 cloves garlic
- 125 g butter
- 1 tsp, heaped sea salt
- 1 handful of herbs of your choice, fresh
- 1 handful of flour
- 1 handful of breadcrumbs
- 1 m.-sized egg(s)
- 8 slices of mozzarella
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Cut the chicken fillet widthwise into slices about 3 cm thick. You’ll need to stretch it a bit to fit the baguette well. Coat each piece in the beaten egg, flour, and breadcrumbs and fry in a pan with a little oil over medium heat for about 5 minutes on each side until golden brown. Melt the butter in a small saucepan. Finely chop the garlic, herbs, and sea salt, mix into a paste, and then add to the butter. Cut the baguette into pieces about the same length as the fillet pieces and hollow them out with a knife. Wrap the chicken fillets in the mozzarella slices and place them in the baguette. Brush the pieces with the herb marinade and place in the oven at about 170°C (top/bottom heat) for 20 minutes. Cut the baguette into bite-sized slices and serve with a dip of your choice.
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