Thyme & Banana Loaf with Caramel Drizzle
A moist banana loaf lifted with fresh thyme and finished with a glossy caramel drizzle for a quietly elegant twist on a classic bake.
Chicken Kiev
Chicken Kiev is a classic comfort dish with a crisp crumb and a rich centre of melting garlic and parsley butter.
Serve it with peas, green beans or a simple salad for an easy weeknight dinner that still feels special.
Method
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- Mix the softened butter with garlic, parsley, lemon zest, half the salt and a pinch of pepper.
- Spoon the butter onto baking paper as four logs, then chill until firm.
- Cut a pocket into each chicken breast and season lightly with salt and pepper.
- Insert one chilled butter log into each pocket and press the opening closed.
- Coat each breast in flour, then egg, then breadcrumbs, pressing crumbs on well.
- Chill the coated chicken for 15 minutes to help the crumb set.
- Cook at 200°C for 22–25 minutes until crisp and cooked through, brushing with oil before cooking.
- Rest briefly and serve while hot so the garlic butter stays glossy and fragrant.
Ingredients
- 1 tsp Lemon Zest
- 2 Eggs beaten
- 1/2 tsp Black Pepper freshly ground
- 120 g Unsalted butter softened
- 140 g Panko Breadcrumbs
- 1 tsp Salt
- 80 g Plain Flour
- 3 cloves Garlic finely minced
- 2 tbsp Flat-leaf Parsley finely chopped
- 2 tbsp Rapeseed Oil for brushing or drizzling
- 4 Chicken Breast Fillets skinless
Notes
Chilling the butter and coated chicken helps prevent leaks while cooking.
Use panko breadcrumbs for extra crunch and even browning.
Rest for 5 minutes before serving so the filling settles slightly.
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