Ingredients
Serve 4
- 4 chicken fillets
- 110g butter, at room temperature
- 200g fresh or dried breadcrumbs
- 4-6 garlic cloves, chopped
- 2 tbsp. Flat leaf parsley, chopped
- 100g plain flour
- 2 eggs mixed
- 4 tbsp oil
- Salt and pepper
To serve
- Mash potatoes
- Salad leaves
Method
- First, prepare the garlic butter. In a bowl, combine the butter, 2 tbsp breadcrumb, garlic, parsley and seasoning until thoroughly combined. Keep at room temperature, covered with cling film.
- With a sharp knife, create a pocket on the thickest side of the chicken fillet. Push the garlic butter in each formed pocket and set aside.
- Preheat the oven to 180˚C.line a roasting tray with parchment paper and sprinkle a little of breadcrumb on the base. This will help the Kiev to not stick too much to the parchment paper.
- In 3 bowl or large dishes, place respectively the flour with some seasoning, the eggs beaten and in the third bowl the rest of the breadcrumb with some salt and pepper too.
- Now, take the chicken out of the fridge.
- With your hands. Cover and toss each fillet into the flour.
- Shake off the excess and then dip the dusted chicken into the egg mixture.
- Next, transfer the fillet to the fresh white breadcrumbs.
- Gently press onto the chicken so as to entirely coat each fillet.
- Place the chicken on the roasting tray, drizzle some oil and season with salt and pepper.
- Roast in the oven for 25-35 minutes until the chicken Kyiv is cooked through.
- Remove from the oven and serve immediately on a bed of vegetables and warm mashed potato.
