Interesting how different chefs/cooks do things differently. I always cut the breast from a whole chicken and leave a frenched shoulder bone attached to make a nice little handle...then flatten the breast and put chilled butter in before coating and pan frying.
Hi, Thank you for subscribing to my channel. Yes chefs have different ways but I suppose that's what makes chefs great in their own styles of cooking. Cheers
Hey Barbara, I will take your suggestion on board. That's a great idea to do that. Do you flatten it out a bit then cover the hole?? Thank you for your great support. I hope I'm helping you develop your cooking skills. HAPPY COOKING..
sorry to be so offtopic but does any of you know a trick to get back into an Instagram account? I somehow forgot my account password. I would appreciate any help you can give me
@Rex Juelz i really appreciate your reply. I found the site on google and I'm trying it out now. Seems to take quite some time so I will reply here later with my results.
Thanks for this recipe! I would love you to see after the chicken is cooked, how it looks inside when you slice it .
Thank you for your kind words Eleanor.
Unfortunately all the butter melts out of the chicken so there's not much to see inside it.
😁😁😁😁
Wow, i love it ... from Dubai thank you
Green Butter. You can strain the chlorophyll out of the parsley, if you want to get the green tinge out of the butter. But green butter is cool!!
Thank you so much..😊😊
What a great video, very easy to follow and the dish looks amazing :)
Thank you very much Sharon.
Looks so yummy thank you for sharing. I’m going to make it n it will be twice a week.😅🙏
Sounds like you are an Australian like me.
How did you make the garlic butter, thanks.
Bake 45 minutes at what temperature Chef? 350 degrees?
Cook 170 Celsius.
Enjoy 😉
Interesting how different chefs/cooks do things differently. I always cut the breast from a whole chicken and leave a frenched shoulder bone attached to make a nice little handle...then flatten the breast and put chilled butter in before coating and pan frying.
Hi,
Thank you for subscribing to my channel.
Yes chefs have different ways but I suppose that's what makes chefs great in their own styles of cooking.
Cheers
Make a video, I would like to see that. Please keep it under 10 Minutes
Do not whack butter in microwave - ever
Awesome chef
Thank you very much.
Much appreciated..
v
I plug the opening with a bit of the chicken cut from the thin end and I always double dip, flour egg flour egg then crumb 😋😋😋
Hey Barbara,
I will take your suggestion on board.
That's a great idea to do that. Do you flatten it out a bit then cover the hole??
Thank you for your great support.
I hope I'm helping you develop your cooking skills.
HAPPY COOKING..
Its awesome but what about potato and onion sauce?? Would love to know the recepi
Hi,
I am putting the potato video up in the next couple of weeks.
Thank you for your support.
sorry to be so offtopic but does any of you know a trick to get back into an Instagram account?
I somehow forgot my account password. I would appreciate any help you can give me
@Gary Samir instablaster :)
@Rex Juelz i really appreciate your reply. I found the site on google and I'm trying it out now.
Seems to take quite some time so I will reply here later with my results.