Chicken Kiev

For 2 servings

• butter, softened40 g
• garlic clove, crushed1
• fresh parsley, chopped1 tbsp
• chicken breasts2
• salt and pepperto taste
• plain flour3 tbsp
• egg, beaten1
• breadcrumbs75 g
• vegetable oil, for frying3 tbsp

1. 1

   In a small bowl, mix the softened butter thoroughly with the garlic and parsley until evenly combined and speckled green throughout. Spoon the mixture onto a piece of clingfilm, shape it into a log about the thickness of your thumb, wrap tightly, and chill in the freezer for 15 minutes until firm, it needs to be solid, not just cold, so it holds its shape when stuffed into the chicken rather than squeezing out.

2. 2

   Using a small, sharp knife, carefully cut a deep pocket into the thickest side of each chicken breast, inserting the knife and moving it side to side inside without cutting all the way through to the other side or through the edges, this pocket is what will hold the butter, so make it as deep as you safely can.

3. 3

   Once the butter is firm, cut it into two equal pieces and press one piece firmly into each chicken pocket, pushing it in as far as it will go. Secure the opening closed with a cocktail stick if the pocket doesn't stay shut on its own.

4. 4

   Season the chicken all over with salt and pepper. Set up three shallow bowls in a row, one with the flour, one with the beaten egg, and one with the breadcrumbs, this assembly line approach keeps the process clean and quick.

5. 5

   Coat each chicken breast first in the flour, shaking off any excess so it's just a thin layer, then dip fully in the egg, letting excess drip off, then press firmly into the breadcrumbs, turning to coat all sides evenly. For extra insurance against the butter leaking out during cooking, dip in egg and breadcrumbs a second time, this double coating creates a thicker barrier.

6. 6

   Chill the coated chicken in the fridge for 15 minutes before cooking, this firms up the coating and the butter inside, which helps everything hold together properly once it hits the hot oil.

7. 7

   Heat the oil in a frying pan over medium heat, not too high, or the coating will brown before the chicken cooks through and the butter has a chance to properly melt inside. Fry the chicken for 5 to 6 minutes on each side, until deeply golden brown all over and the chicken is cooked through with no pink in the middle, check by cutting into the thickest part away from where the butter is, cutting into the butter pocket too early will let it all leak out before serving.

8. 8

   Remove the cocktail sticks carefully before serving, the melted butter will spill out invitingly as soon as you cut in, so serve promptly while hot.