Clean and pat dry chicken breasts
Beat the breast lightly with a kitchen hammer to make it even on all sides.
Marinate the chicken breast with lemon, salt, pepper and crushed garlic paste.
Mix 2 tbsp butter with oregano, cilantro, crushed cashew nuts and raisins.
Freeze the butter for 30 minutes.
Place the herbed butter in the chicken breast and and seal with chopsticks on all sides.
Freeze for 1 hour.
Prepare vegetables and steam them for 5 minutes.
Saute the vegetables in olive oil for 8-10 minutes. Add salt and pepper to taste and keep aside.
Cut potatoes in half and microwave for 5 minutes. Drain and cool and mash with potato masher.
Put the mashed potatoes on a pot and cook with milk, 2 tbsp butter for 5 minutes and keep constantly stirring. Add salt and pepper.
Prepare egg wash with 1 tsp of milk.
Prepare breadcrumbs with added salt and pepper as per taste.
Take out the chicken breast. Coat with all purpose flour. Dip in the egg wash and then coat with breadcrumbs.
Heat oil to 180 degree centigrade and fry the breaded chicken till the outer layer is golden brown.
Serve hot with mashed potatoes and sauteed vegetables.