50 g butter, at room temperature, plus extra to rub
Salt and black pepper
50 g breadcrumbs
2 garlic cloves, crushed
1 tbsp fresh parsley, chopped
Baby potatoes, boiled
1 Preheat the grill to a high heat.
2 Place the chicken fillets on a baking tray, rub with a little butter and season. Cook under the grill for 7-8 minutes per side until cooked throughout with no pinkness remaining.
3 In a small bowl, mix the butter with the breadcrumbs, garlic and parsley.
4 Remove the chicken from the grill and slice a small (½cm deep) slit into the top of each fillet. Fill each slit with garlic breadcrumbs and pat the remaining crumbs over the top of the fillets.
5 Return the chicken fillets to the grill for another five minutes until the crumbs are golden and crispy. Remove and place the chicken Kievs on serving plates.
6 Drizzle with any butter remaining on the baking tray and serve with boiled baby potatoes and a mixed salad.