Name: Chicken Kiev
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: European
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

Method

25 mins prep25 mins cook50 mins total

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.