Chicken Kiev

Ingredients

• 4 1/4 ozunsalted butter, softened
• 4 clovegarlic, crushed to a paste
• 1/2 ozfresh parsley, finely chopped
• 1 tsplemon zest
• 4chicken breasts, skinless, boneless, thick
• 2 ozall-purpose flour
• 2eggs, beaten
• 5 1/4 ozdried breadcrumbs, fine
• 1 tspsea salt
• 5/8 cupsunflower oil, for frying

Method

1. 1

   Mash the softened butter with the crushed garlic, the parsley, the lemon zest and half the salt. Roll it into a log in plastic wrap, then freeze until solid.

2. 2

   Lay a chicken breast flat and cut a deep horizontal pocket into the thick side with a small sharp knife, keeping the opening as narrow as you can. Season the inside with the rest of the salt.

3. 3

   Cut the frozen butter into four batons and push one deep into each pocket, then press the opening firmly shut and smooth the meat over it. Chill the stuffed breasts while you set up the coating.

4. 4

   Heat the oven to 375°F. Turn each breast in the flour, then the beaten egg, then the breadcrumbs — and then through the egg and breadcrumbs a second time, paying attention to the sealed seam.

5. 5

   Heat the sunflower oil in an ovenproof skillet and color each kiev on all sides until evenly golden, then transfer the pan to the oven and bake until the chicken is cooked through.

6. 6

   Let them sit for a few minutes, then serve whole and cut into them at the table. The butter should run out across the plate.