Chicken Kiev

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 50 gram(s) butter, softened
• ½ garlic clove, crushed
• 2 tablespoon(s) finely chopped fresh parsley
• 4  chicken breasts (we used frozen)
• 40 gram(s) (1½oz) plain flour
• 3 medium eggs, beaten
• 200 gram(s) fine fresh white breadcrumbs

Method

1. Preheat oven to 200°C (180°C fan) mark 6. Mix together butter, garlic, parsley and some seasoning. Cut a slit 4cm (1½in) long and 1cm (½in) deep in the top of each thawed chicken breast. Press one-quarter of the butter mixture into each slit and secure with a cocktail stick.
2. Put flour, egg and breadcrumbs on to three separate lipped plates. Coat each breast in flour, tapping off excess, then dip into the egg followed by the breadcrumbs.
3. Finish by dipping each breast into egg again before coating with a final layer of breadcrumbs.
4. Put the breaded chicken breasts on a baking tray and cook for 20-25min until cooked through.
5. Remove cocktail sticks and serve immediately with green salad.

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