Tender and tasty!
- 4 free range chicken breasts.
- Whole milk.
- 4 garlic cloves.
- A bunch of flat parsley.
- 2 eggs.
- Olive oil.
Using a sharp knife divide each chicken breast in two. Chop the the garlic and parsley.
Place the chicken breast in a bowl. Add the garlic, parsley and salt. Add milk until all breasts are covered. Mix. Cover the bowl with cling film and keep in the fridge overnight.
Drain all the milk. Whisk the eggs in a bowl. Dip the breast in egg, then bater in breadcrumbs. Fry in a pan at medium-high heat until golden.
Serve with slices of mild goat cheese, just place them on top. Enjoy!
*The next you can day use them in a sandwich with some lettuce, sun dried tomato and mayonnaise .