Chicken Kyiv

Ingredients

• 4 pieces chicken breasts, skinless
• 150 g butter, softened
• 4 pieces garlic cloves, crushed
• 30 g flat-leaf parsley, chopped
• 1 tsp lemon zest
• 100 g plain flour
• 3 pieces eggs
• 200 g panko breadcrumbs
• 800 ml sunflower oil, for frying

Steps

1. 1
   Beat the softened butter with the garlic, parsley, lemon zest and plenty of salt and pepper.
2. 2
   Roll it into a log in cling film and freeze until solid. Soft butter will leak out during cooking.
3. 3
   Cut a deep pocket into the side of each breast without piercing through, and beat the flesh thinner around the opening.
4. 4
   Push a piece of frozen butter deep into each pocket and press the meat closed, sealing the edges carefully.
5. 5
   Coat in flour, then beaten egg, then panko — then repeat the egg and panko for a second layer. This double coat is what contains the butter.
6. 6
   Chill the coated breasts for at least 1 hour, or freeze for 30 minutes.
7. 7
   Fry at 170C for 6-7 minutes until deep golden, then finish in a 190C oven for 10 minutes to cook through.
8. 8
   Rest 5 minutes, and warn whoever cuts into it first.