Chilli-stuffed chicken with tomato salsa and crushed potatoes



For herby butter

For the chicken

  • 1 chicken breast, cut in half (pockets cut into the side of each with a sharp knife)
  • 50g/1¾oz flour, seasoned with salt and freshly ground black pepper
  • 2 whole free-range eggs, beaten
  • 100g/3½oz white breadcrumbs

For the tomato salsa

For the crushed potatoes