1 tbsp dried parsley
100 g butter, at room temperature
Salt and black pepper
4 chicken breasts, skinless
120 g dried breadcrumbs
40 g Parmesan, finely grated
Zest of 1 lemon
50 g plain flour
Green beans, boiled
1 Place the garlic cloves, parsley
and butter in a bowl and season with salt and pepper. Mix with a fork until well combined.
2 Scoop the butter mixture onto a piece of clingfilm. Holding the clingfilm in your hands, form the butter into a sausage shape. Tightly wrap it in the clingfilm, twisting it closed at either end. Place it in the fridge or freezer,
to chill until hard.
3 Taking one chicken breast at a time, use a sharp knife to cut a deep hole from the fat end of the breast through to the middle. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts.
4 Remove the butter from the fridge (or freezer). Take off the clingfilm and chop it into eight slices, or four thicker slices.
5 Divide the slices of butter inside each chicken breast and press it to flatten and re-seal with your hands. Set aside on a plate.
6 In a large bowl, add the breadcrumbs, Parmesan and lemon zest and stir to mix together. Season with salt and pepper.
7 Add the eggs into another bowl and whisk them.
8 Pour the flour onto a plate.
9 One at a time, dip each chicken kiev in the flour, then the egg and the breadcrumbs. Repeat to give each Kiev a double coating.
10 It is best to chill for at least an hour before cooking, but if you don’t have time, 15 minutes will do while you preheat the oven to 180˚C/gas mark 4.
11 Place the chicken Kievs on a baking tray and bake in the oven for 25 minutes, until golden and cooked through. Serve with mashed potatoes and green beans.