Instructions: Prawn and Garlic butter:
Chop prawn flesh fine.

Soften the butter and stir in remaining ingredients until well combined. Lay out a piece of foil, plastic wrap or baking paper and place butter along one edge, leaving 5 cm at each end. Roll up to form a cylinder 1 cm in diameter and twist the ends to seal. Refrigerate until firm.

Flatten out chicken breasts with a mallet. Divide butter into 4 and lay a piece on each breast, roll up to fully enclose, tucking in the ends if necessary to form a neat cylindrical shape.

Very lightly flour the chicken, dip in beaten egg and roll in combined breadcrumbs and sesame seeds. Refrigerate 15 minutes then repeat coating process with egg and breadcrumbs. Return to refrigerater for at least 20 minutes.

You can cook the chicken in two ways:
1. Deep fry:
Heat frying oil, gently cook chicken for 5-8 minutes until golden.

2. Oven:
Place chicken on a well oiled tray, brush with oil, cook at 350F/180C for 15-20 minutes until golden.

Serve immediately on a bed of rice pilaff with hollandaise sauce.

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