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- 4 chicken breasts, skinned
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh parsley
- Squeeze of lemon juice
- 125g butter, softened
- 2 large eggs, beaten
- 75g plain flour
- 150g breadcrumbs, made with stale bread
- Salad leaves, to serve
- Chopped tomatoes, to serve
Put the chicken breasts on a board and cut off a thin slice from the top. Push a small sharp knife into the side of each chicken breast, then cut inside to make a pocket. Cover each chicken breast with cling film and then bash out very lightly with a rolling pin to thin out the meat.
Make the flavoured butter by mashing together the garlic, parsley, lemon juice, and softened butter with a fork. Divide into four and push into the pockets you have cut in each chicken breast.
Put the thin slice of chicken on top of the butter, making sure it's completely covered, and press the edges of the meat together to seal. Chill for 30 minutes until the butter hardens up.
Whisk the eggs and pour onto a plate. Put the flour and breadcrumbs on two separate plates. Season the flour. Dip each chicken breast first in the flour, shaking off any excess, then roll in the egg so it's thoroughly coated.
Pre-heat the oven to 220C/180C Fan/Gas 6. Next, roll the chicken in the breadcrumbs, patting the crumbs on well to make sure they stick. Chill for 30 minutes so that the coating can set.
Put the kievs on a baking tray and bake for 25 to 30 minutes, turning once, until golden all over. Serve with a mixed salad.