Chicken Kiev

There is no denying that this is a bit of a messy prep and needs to chill in fridge for an hour before cooking ....but worth it!!

Preheat oven 180C or 160C fan

Prep time: 20 mins (plus hour and half chill time)

Cook time: 25 mins

Serves 4

Ingredients 
4 Skinless chicken fillets
110 g breadcrumbs
40g parmesan cheese
3 eggs beaten
50g plain flour
1tsp Paprika
3 tbps sunflower oil 

Garlic butter
3 cloves garlic
1 tbsp finely chopped parsley
100g butter, softened
2 tbsps lemon juice

Method

Place all the garlic butter ingredients in a bowl, season well and mix together. Combine into sausage shape cover with clingfilm and put in fridge for half an hour to chill. 

Slice the butter .

Lay a chicken breast vertically on a chopping board and use a sharp knife slice into the central third of the breast lenthways then slightly to each side to make a pocket. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts.

Push slices of butter into each breast using up all butter evenly between breasts. Try to pull the chicken skin together over the top of the butter. Set aside

Mix the flour with paprika and some salt on a large plate.  Whisk eggs into a bowl. Mix the breadcrumbs and Parmesan into a second a bowl. Set the 3 dishes along side each other.

Coat each breast in the flour, then the egg and finally the breadcrumbs. Press breadcrumbs firmly to the chicken with hands to mould. Chill for at least 1 hr before cooking.

When ready to cook, heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baServe with new potatoes boiled, or roast or baked and veg.....

Enjoy!