Hard to plate up on posh plates.

Its just a quarter of a boursin. With nearly as much butter on flattened chicken.

You can also then freeze. Defrost. Unwrap. Dry with a paper towel. Rewrap. Then freeze for about 40 min before adding crumbs.

Fried and baked. Seasoned with salt and chilli flakes. To keep you interested.

Better than a bad steak.

https://imgur.com/0a4zd8Y