Proper Garlic Butter Chicken Kiev

⏱ 90 min · Serves 4

Golden, crunchy breadcrumbs giving way to a molten pool of garlic and parsley butter he it it's worth every minute of chilling. Made properly at home, it beats any supermarket version hands down.

Per serving: 700 kcal · 51.0g protein · 45.0g carbs · 34.0g fat

Ingredients

• 100g unsalted butter, softened
• 4 garlic cloves, crushed
• 3 tbsp flat-leaf parsley, finely chopped
• 1 tsp lemon juice
• Salt and black pepper
• 4 skinless chicken breasts (about 180g each)
• 75g plain flour
• 2 eggs, beaten
• 150g panko or dried white breadcrumbs
• 1 tsp dried oregano
• 4 tbsp sunflower oil
• Lemon wedges, to serve

Method

1. Mash the softened butter with the garlic, parsley, lemon juice, a good pinch of salt and plenty of pepper. Spoon onto cling film, roll into a sausage about 2cm thick, and freeze for 30 minutes until firm.
2. Lay each chicken breast flat and, using a small sharp knife, cut a deep horizontal pocket into the thickest side, being careful not to pierce through. Wiggle the knife to widen the cavity without enlarging the opening.
3. Cut the frozen butter into 4 equal pieces. Push one piece deep into each pocket, then press the edges of the opening firmly together to seal.
4. Set out three plates: flour seasoned with salt and pepper, beaten egg, and breadcrumbs mixed with the oregano.
5. Coat each breast in flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb stage for a second coat, pressing firmly so no chicken shows through, especially at the seam.
6. Chill the coated chicken, uncovered, for at least 30 minutes to set the crust.
7. Heat the oven to 190C/170C fan. Heat the oil in a large ovenproof frying pan over a medium heat and fry the kievs for 2-3 minutes each side until deep golden.
8. Transfer the pan to the oven (or move kievs to a lined tray) and bake for 20-22 minutes, until the chicken is cooked through and piping hot.
9. Rest for 3 minutes, then serve with lemon wedges, buttery new potatoes and peas. Cut in carefully and let the garlic butter run out.