Chicken Kievs (Serves 4)
• 5.3 oz of butter, softened
• 2 garlic cloves, crushed
• 2 tablespoons finely chopped parsley leaves
• 4 chicken breast fillets
• 1 cup dried breadcrumbs
• 1/2 cup plain flour
• 2 eggs
• Oil for shallow frying
• Salt, to season
1. Place the butter, parsley, and garlic into a bowl. Season with salt and pepper and mash to combine. Spoon the mixture into the center of some plastic wrap, and roll up to enclose the butter mixture, twisting the ends to seal. Roll on a board to form a 10cm-long log. Refrigerate for 1 hour, or until firm.
2. Using a sharp knife, make a deep cut along the side of each breast to form a large pocket (do not cut all the way through to the other side). Remove the butter from the plastic wrap and cut into 16 thick slices. Place 4 butter slices into each pocket. Secure with toothpicks to enclose filling.
3. Place the breadcrumbs on a large plate and season with salt and pepper. Place the flour on another plate. Whisk the eggs in a shallow bowl. Coat a piece of chicken in flour, shaking off any excess, dip in the egg, and then coat with breadcrumbs. Place on a plate, and repeat with the remaining pieces of chicken.
4. Preheat the oven to 180C, and grease a large baking tray. Pour enough oil into a large frying pan (enough to cover the base), and heat over a medium-high heat. Cook the chicken, in batches, for 2-3 minutes on each side, or until golden. Place on the prepared tray, and bake in the oven until cooked through.