Chicken Kiev

• 2 chicken breasts
• 2 cloves of garlic
• 75g unsalted softened butter
• Chives
• 1 lemon
• 25g parmesan cheese
• 150g panko breadcrumbs
• 1 egg
• 25g plain flour
• Pinch of paprika
• Salt and pepper

Method

1. Pre heat oven to 180c. Trim up the chicken breasts. Lay them down on what would be skin side down on your chopping board, using a sharp knife make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breast.

2. Now we are going to make the garlic butter so peel your garlic and finely chop it down making a paste as directed by me, put it in a bowl with your softened butter, finely chop the chives, zest and juice the lemon mixing that altogether until evenly dispersed then season with salt and pepper.

3. Grate the parmesan into a bowl then add in the breadcrumbs, crack and beat the egg into another. Mix the flour, paprika, salt and pepper in a third bowl. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating. Chill for at least 30 minutes before cooking.

4. Heat some vegetable oil in a suitable pan over a medium heat. Fry each kiev for 2 minutes each side until golden. Transfer to a baking tray and cook for around 25 minutes until cooked through.