Chicken Kyiv

The classic stuffed chicken breast, whose secret is the spiced butter hidden inside: when you cut into it, hot, fragrant butter floods the plate.

Filling

1. With a fork mix the soft butter together with the crushed garlic and the finely chopped parsley, then season with salt and pepper.

2. Shape the herb butter into a log, wrap it in cling film, and set it good and hard in the freezer – this is the most important step, or it leaks out during frying.

Coating and frying

3. Pound the chicken breasts thin between two sheets of film, then salt and pepper them.

4. Put a portion of frozen herb butter on each one, wrap the meat around it, and roll it up tightly so there is no gap anywhere.

5. Toss the rolls in flour, beaten egg, then breadcrumbs – for a secure seal, repeat the egg-and-crumb step so they get a double coating.

6. Fry them all over golden in plenty of hot oil, then finish them on a baking-paper-lined tray in a 180 °C oven for a further 8-10 minutes.

Tip: After coating, chill the stuffed meat again for half an hour – this way the butter is sure to stay inside the meat during frying.