Chicken Kyiv

Ingredients

• 4 boneless, skinless chicken breasts
• 115g unsalted butter, softened
• 1 shallot, finely minced
• 2 garlic cloves, minced
• 2 tbsp chopped parsley
• 1 tbsp chopped chives
• 1 tsp lemon zest
• Salt and black pepper, to taste
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying

Before you cook

• Mix the softened butter with the shallot, garlic, parsley, chives, lemon zest, salt and pepper in a bowl.
• Shape the butter mixture into a small log, wrap it in plastic, and chill it in the freezer until firm, about 20 minutes.
• Cut the firm butter log into 4 equal pieces.
• Set up three shallow dishes: flour, beaten egg, and panko breadcrumbs.

Steps

1. Place each chicken breast between sheets of plastic wrap and pound it to an even thickness.
2. Season both sides of each flattened breast with salt and pepper.
3. Place one piece of chilled butter in the centre of each chicken breast.
4. Fold the edges of the chicken up and around the butter, tucking them in so the butter is completely sealed inside.
5. Dredge each wrapped chicken parcel in flour, shaking off the excess.
6. Dip the floured parcel into the beaten egg.
7. Press the parcel into the panko breadcrumbs, coating it evenly on all sides.
8. Lay the breaded parcels on a tray and chill them in the fridge for 30 minutes to firm up the seal.
9. Preheat the oven to 190°C.
10. Heat about 2cm of oil in a heavy skillet over medium heat.
11. Fry the chicken parcels for about 3 minutes per side, until golden brown all over.
12. Transfer the fried parcels to a baking tray.
13. Bake for about 20 minutes, until the chicken is cooked through and no longer pink in the centre.
14. Let the chicken rest for 3 minutes before cutting.
15. Serve immediately, while the butter inside is still molten.