Stuffed Chicken with Butter Sauce
- 4 Chicken breasts
- 2 tsps Mustard (medium strength)
- 1 organic lemon (zested and sliced)
- 2 Tbsps all-purpose flour
- 1 egg
- breadcrumbs (for coating)
- Oil (for deep frying)
Cut a pocket into each of the chicken breasts and make them a little larger. Spread the inside with mustard and add the lemon slices. Close the pockets and secure with wooden or metal skewers. Dust with flour.
Break the eggs into a deep bowl and whisk. Put the breadcrumbs in a separate dish and mix with a little ground black pepper. Toss the Cordon Bleus in the egg and then coat in the breadcrumbs, pressing these on firmly.
Fry in hot oil in a deep fryer or a pan until golden brown all over. Drain on kitchen paper, remove the skewers and keep warm in the oven at 80°C, 180°F, gas 1/4.
Meanwhile, cook the asparagus in boiling salted water with the lemon wedge and the butter for 12-16 minutes until it still has a slight bite to it. Drain and arrange on plates with the chicken. Pour the sauce over the asparagus and serve garnished with lemon zest and parsley.