Preheat the oven to 180'C.
Remove the breasts from the crown of the chicken.
Mix the mustard with the eggs and milk.
Pick and finely chop the herbs. Peel and finely dice the garlic. Mix these with the breadcrumbs. Add a drizzle of olive oil.
Place the flour, egg mix and breadcrumbs in separate bowls. Season the flour with Maldon sea salt.
Dip the chicken breast into the flour first and shake off any excess. Dip it into the egg mixture next and then finally the breadcrumb mixture. Make sure the chicken is evenly coated in the breadcrumbs.
Place on a baking tray lined with a silicon mat and bake in the oven for 15 minutes or until the chicken is cooked through.
Use a temperature probe to check the meat is over 72'C at the centre.
For the onions:
Peel and finely slice the red onions. Peel and puree the garlic cloves with a generous pinch of salt and the side of a chef's knife.
Pick and roughly chop the parsley.
Heat a saucepan over a medium heat and add the olive oil. Add the onions, and cook with a pinch of salt until nicely caramelised. This will take around 15 minutes. Once the onions are sweet and golden brown add the garlic and cook for a further minute. Add the balsamic vinegar and reduce to a syrup. Check the seasoning and add a pinch of sugar if needed.
Finish with the chopped parsley.
Serve the chicken breast on top of the onions and accompany with some pasta or potatoes. Use any remaining juices from the onions as a drizzle.
«The chicken breast can also be deep fired for a really crunchy finish. Heat the oil to 180'C. immerse the chicken in the oil and cook until golden brown. Transfer to the oven and finish cooking for 8-10 minutes until cooked through.»