This recipe makes about 6 portions.

Serve with some veggies and some oven roasted potatoes.

INGREDIENTS

• 1 Deboned chicken, I used Kronfågels. In Sweden you will be able to buy it in the end of January 2020. And you can obviously debone it yourself!
• 25 g butter
• 4 Labneh balls
• 4 table spoons olive oil
• Lemon zest from 1 organic lemon
• 1 decileter fresh finely chopped parsley
• 1 decileter fresh thyme
  1/2 deciller fresh rosemary
  2 tablespoon fresh sage
• 3 garlic cloves
  salt and black pepper
• Breading
• 4 decileter flour
• 4 egg
  4 decileter panko
• butter

INSTRUCTI0NS

• Mix the butter with the Labneh balls
• Distribute over the chickens inside
• Chop the garlic, mix it with Olive oil, all the herbs and the  lemon zest. Distribute  over the chicken. Fininish it of with some black pepper and salt.
• And then roll the chicken, and wrap it up hard with some aluminium foil. Leave in the fridge for an hour.
• Heat up the oven to 150C.
• Heat it up in a oven pan for about 1 hour. The chicken is done when it reaches 68°C. (155F.)
• Let it cool of for about 20 minutes.
• For the best result, leave in the fridge over night.
• Open the package, and remove the chicken carefully.
• And then double bread the chicken. Roll it in flour, and then in the whisked egg, and then roll it in the Panko.
• Fry the chicken in some butter.
• If you would like to have a nice sauce, the save the fat from when you open the aluminium foil. Add some cream, salt and pepper. And let it simmer for a while.

Photo Malin Nordblom

Fab Foodie Swede

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Recipe shared in collaboration with Kronfågel