Chicken Kiev

Step by step

1. 1

   Mix soft butter with pressed garlic, chopped parsley, salt, pepper and lemon juice.

2. 2

   Form butter mixture into a roll and place in freezer for 30 minutes.

3. 3

   Cut chicken breast open on a board to form a pocket.

4. 4

   Slice butter into 4 pieces and place one in each pocket.

5. 5

   Seal chicken firmly, season with salt and pepper.

6. 6

   First dredge in flour, then beaten egg and finally breadcrumbs — bread twice.

7. 7

   Chill 20 minutes.

8. 8

   Heat oil to 180°C.

9. 9

   Fry chicken golden 6–8 minutes until cooked through.

10. 10

    Drain on paper towels and serve immediately.