classic chicken kiev

classic chicken kiev
Serves 4

75g unsalted butter, softened
1-2 garlic cloves, crushed
1/4 cup finely chopped flat-leaf parsley
4 x 180g chicken breast fillets
1 1/2cup [35g] plain flour, seasoned
2 eggs, beaten
1 1/2 cups (100g) fresh breadcrumbs
Sunflower oil, to shallow-fry Mashed potato and green salad, to serve

In a bowl, combine the butter, garlic and parsley. Season well, then spoon onto a sheet of plastic wrap. Rollup, twist ends and shape into a log (about 10cm x 4cm). then freeze for at least 15 minutes until firm. Meanwhile, place each chicken breast between 2 pieces of plastic wrap and beat with a rolling pin until flattened. Remove butter from freezer and slice into thin rounds. Divide among chicken breasts, then bring edges ofthe chicken overthe butter to form a neat parcel. Invert onto a plate, seam-side down, then cover and chill for 1U minutes. Preheat oven to 200°C and line a tray with baking paper. Place flour, eggs and breadcrumbs in 3 separate bowls. Dust each Kiev first in flour, then dip in egg, followed by breadcrumbs. Make sure to coat well. Heat 2cm sunflower oil in a non-stick frypan over medium-high heat. Place the Kievs in the pan, seam-side down, and cook for 5-7 minutes, turning once,until browned all over. Transfer to the baking tray and bake for 10 minutes until the chicken is cooked through and butter is melted. Serve immediately with mashed potato and a green salad.