Chicken Kiev by Silvena Rowe

Silvena's take on a classic chicken kiev

Ingredients

2 large boneless chicken breasts
40 g1½ oz soft butter, at room temperature
4 tbsp fresh parsley, chopped
1 garlic clove, crushed
2 tbsp plain flour
100 g3½ oz dried breadcrumbs
1 large egg, beaten
6 tbsp vegetable oil
Salt
Freshly ground pepper
Toothpicks

Method: How to make Chicken Kiev

Place the butter in a small bowl, add the parsley and garlic and season to taste with salt and pepper. Now place into a piping bag and keep on one side, still at room temperature, until needed.

Lay one of the chicken breasts on a work surface and make a deep but small slit into the fatter area of the chicken breast. Repeat with the other chicken breast.

Now insert the piping bag into the cut and fill with the soft garlic and parsley butter.

Using toothpicks close the openings.

Place the flour on one plate, the egg on another and the breadcrumbs on a third. Keep them in this order ready for the next step.

Now dust the filled breasts with the flour, then dip into the egg and coat well, then finally dip into the breadcrumbs to cover completely.

Place on a tray and in a freezer for 30 mins. This will help to set the butter.

Preheat the oven to 220°C/gas 6.

Heat the oil gently in a frying pan then add the breaded chicken breasts, cooking for 5-6 mins on each side until golden.

Put the chicken into the hot oven to cook for a further 10-12 mins.

Remove from the oven and place onto kitchen paper to soak up any excess fat.

Serve hot.

To try a variation of Chicken Kiev with ham and cheese:

You can use Swiss cheese and have a classic Gordon Blue chicken, or use cheddar and ham

The cut in the chicken breast is a little longer, then the cheese and ham are put in. Secure with toothpicks then coat in flour, egg and breadcrumbs as above. No need to refrigerate!