For the garlic butter:
4 garlic cloves, crushed
2 tbsp finely chopped parsley
200g butter, softened
Juice ½ lemon
For the chicken Kiev:
6 chicken fillets
400g dried breadcrumbs
150g Parmesan, grated
100g plain flour
4 tbsp sunflower or vegetable oil, for frying
- Place all of the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined.
- Shape into two sausages using cling film to help you shape it, then tightly wrap.
- Chill or freeze the garlic butter until firm. Slice each sausage into six even pieces.
- Mix the breadcrumbs and Parmesan in one shallow bowl, and beat the eggs in another. In a third shallow bowl, mix the flour with paprika and some salt.
- Lay a chicken fillet on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end and keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining fillets. Push one disc of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Dip each fillet in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill the Kievs for at least one hour before cooking, or freeze now.
- To cook, preheat the oven to 180˚C/160˚C fan/ gas mark 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden, working in batches to avoid crowding the pan.
- Transfer to a baking tray and cook for 20-25 minutes or until completely cooked through
Per Serving 351cals, 19g (11.7g saturated), 44.8g carbs (41.4g sugars), 3.9g protein, 1.5g fibre, 0.042g sodium