Recipe Index

Ingredients

• 6 tbsp unsalted butter, softened
• 2 tsp finely chopped parsley
• 2 garlic cloves, very finely minced
• 1/4 tsp salt
• 2 chicken breasts (7¾-8¾ oz each), skinless and boneless
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, lightly whisked
• 1/4 cup plain flour
• 1 cup panko breadcrumbs
• Vegetable oil, for shallow frying (about 4 cups)
• Extra finely chopped parsley, to garnish

Method

1. Mix the softened butter with the parsley, garlic and 1/4 teaspoon salt. Spoon it onto a piece of cling film, roll into a short log and freeze for about 30 minutes until firm.
2. Place each chicken breast between sheets of cling film and pound with a rolling pin to an even thickness of about ¼ in. Season with salt and pepper.
3. Cut the frozen butter log in half. Place one piece in the centre of each breast, fold in the sides and roll up tightly, enclosing the butter completely. Wrap in cling film and chill for 30 minutes.
4. Put the flour, beaten egg and panko in three shallow bowls. Coat each parcel in flour, then egg, then breadcrumbs, then dip in egg and breadcrumbs a second time for a secure crust. Chill for 15 minutes.
5. Heat oil in a deep frying pan to about 350°F, enough to come halfway up the chicken. Fry the Kievs for 3–4 minutes per side until deep golden.
6. Transfer to a baking tray and finish in an oven preheated to 350°F for 8–10 minutes until cooked through.
7. Rest for 5 minutes, scatter with parsley and serve at once, warning diners that the garlic butter inside is hot.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)