Chicken Kiev Serves 2 Preparation Time - 25 mins Cook - 30-40 mins

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Ingredients 60g breadcrumbs

65g softened butter

2 skinless, boneless chicken fillets

11/2tbsp sunflower oil

1 garlic clove crushed

1 dessert spoon lemon

1 dessert spoon finely chopped parsley

1 egg, beaten

Method 1. Place the butter, garlic, parsley and lemon juice in a bowl and season well. Mash

with a fork until well combined. Shape into a sausage shape, using cling film to help shape it, wrap it tightly and chill. When firm cut into 4 discs.

2. Lay the chicken breasts on a chopping board and use a sharp knife to make a deep pocket inside the breast. Be careful not to cut all the way through. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

3. Place the breadcrumbs in a bowl, the egg in another and the flour in another. Dip each breast into the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating, to make them extra crisp.

4. Chill for an hour and then pour the oil onto the breasts and then cook for 20-25 minutes until cooked through and golden brown.