Mini Chicken Kievs

Ingredients

• 4 chicken breasts
• 2 eggs, beaten
• 80 g plain flour
• 120 g breadcrumbs
• 3 cloves garlic, crushed
• 80 g butter, softened
• 1 tbsp olive oil
• 2 tbsp fresh parsley, finely chopped
• 1 lemon, zest and juice
• Fine salt and black pepper

Method

1. Mash the butter with the garlic, parsley, lemon zest, a generous pinch of salt and plenty of black pepper. Spoon it onto cling film, roll into a log and freeze for 15 minutes, until firm enough to slice.
2. Heat the oven to 200°C, 180°C fan. Pat the chicken dry, season it, then cut a deep pocket into the side of each breast without piercing the back.
3. Cut the chilled butter into four pieces and push one deep into each pocket. Pinch the openings closed and secure each with a cocktail stick.
4. Set out three shallow bowls: seasoned flour, beaten egg and breadcrumbs. Coat each breast in flour, then egg, then press it firmly into the breadcrumbs so no bare patches remain.
5. Put the kievs on a lined baking tray and drizzle with the olive oil. Bake for 22 to 25 minutes, until the crumbs are deep gold and the thickest part of the chicken reaches 75°C for 30 seconds. Rest for 2 minutes before removing the cocktail sticks.
6. Plate the kievs and squeeze over the lemon juice. Cut carefully because the garlic butter inside will be very hot.