Cooking Easy Food

8 small chicken breast fillets
¼ cup chopped parsley
¼ cup grated parmesan cheese
2 teaspoons grated lemon rind
2 cloves garlic crushed
2 tablespoons sour cream
½ cup (dry) white wine

Anchovy Butter
4 egg yolks
4 canned anchovy fillets
2 teaspoons prepared mustard
2 tablespoons lemon juice
125 g butter, melted

1. Flatten the fillets slightly by with rolling pin. Place cut side up on work surface.
2. Combine parsley, Parmesan cheese, lemon rind, garlic and sour cream. Spread over half of each chicken fillet. Fold fillets in half to enclose filling; secure with toothpicks.
3. Place chicken in a baking dish in single layer; pour in wine. Cover and bake in moderate oven 180°C for 20 mins or until chicken is just cooked; drain.
4. Anchovy Butter - combine egg yolks, anchovy fillets, mustard and lemon juice in a blender and blend until smooth. With motor running, pour in the hot, bubbly melted butter. Pour over chicken and serve immediately.