Garlic Parmesan Chicken Kievs
Parmesan and garlic combine to elevate this retro classic
- 4 skinless chicken breasts
- 3 tablespoons plain flour
- 2 large free-range eggs
- 150 grams fresh breadcrumbs
- Sunflower oil for deep frying
- 4 cloves of garlic, finely choppedchopped
- 1/2 a bunch of fresh flat-leaf parsley, finely chopped
- 50 grams grated parmesan
- 125 grams butter, (at room temperature)
- For the butter, mix the garlic, parsley and parmesan into the softened butter. Roll in cling film and pop into freezer for ten minutes to harden.
- Take your chicken breasts, and using a thin sharp knife, make a hole through the fillet, starting at the biggest end, and pushing down gently, making sure to stay central and not breaking through. Wiggle your finger around a little in the pocket you've created, then stuff in some of the chilled butter, leaving room at the top to fold the meat back over to seal.
- Then coat each one in flour, then egg, then breadcrumbs. Double dip the top of the chicken breast to help keep as much of the butter inside as possible whilst cooking. Sit the chicken in the fridge while you heat your oil to 180 degrees.
- Pre heat your oven to 180 degrees and have a baking sheet ready to place your kieves on once you've started deep frying them.
- Once your oil is hot, place one kiev at a time into the oil, and cook until the breadcrumbs are crisp and golden, then remove to the baking sheet. When you've repeated on each breast, put them all in the oven and bake them for 20 minutes. Serve with a salad.