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Cheesy Chicken Pops in Garlic and Herb Butter

Cheesy Chicken Pops in Garlic and Herb Butter

Sharing Dish | with a Parsley Mayo Dip
4.5(80)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on December 28, 2025
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Calories
: 
726 kcal
Protein
: 
41.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Egg
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

96 grams

Mayonnaise

(Contains: Egg, Mustard)

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

2 unit(s)

British Chicken Breasts

3 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

40 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

Not included in your delivery

2 tbsp

Oil for the Breadcrumbs

40 grams

Butter

Energy (kJ)3039 kJ
Energy (kcal)726 kcal
Fat47.8 g
of which saturates17.7 g
Carbohydrate25.6 g
of which sugars1.9 g
Dietary Fibre1.5 g
Protein41.2 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Baking Tray
•Medium Bowl
•Knife
•Large Bowl
•Garlic Press
•Large Saucepan

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop one third of the mayonnaise into a medium bowl. In a separate medium bowl, combine the breadcrumbs and the oil for the breadcrumbs (see pantry for amount).

c) Cut each chicken breast into 3cm chunks. Add to the bowl of mayo, season with salt and pepper, then mix to coat well. Dip the chicken into the breadcrumbs, ensuring the chunks are completely coated, then transfer to a baking tray.

d) Once the oven is hot, bake on the top shelf until slightly golden and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

2

a) Meanwhile, peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).

b) In a small bowl, combine the remaining mayo with a pinch of parsley, then season with pepper.

c) In a medium saucepan, combine the garlic and butter (see pantry for amount). Season with salt and pepper, then place the pan onto medium-high heat and stir until the butter is melted, 1-2 mins.

d) Stir through the remaining parsley, then take off the heat and cover to keep warm.

3

a) Once the chicken pops are cooked, pour the garlic butter into a large bowl. Add the chicken pops and toss to coat.

b) Scatter over the grated hard Italian style cheese and toss to coat.

c) Transfer your cheesy garlic butter chicken pops to a serving dish and serve with the parsley mayo dip alongside to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Tasty and well-received, especially for kids. Some found adding truffle mayonnaise enhanced the depth of flavour.
  • Ease of prep: Easy to make, though it requires several bowls and utensils for preparation.
  • Suggestions: Consider frying the chicken first with an egg dip to better bind the breadcrumbs. Avoid adding butter, as it can make the breadcrumbs mushy.
  • Portions: Some found the dish quite small, potentially not enough for a full adult meal.
AI-generated from customer reviews
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