Ingredients
For the garlic butter:
· 100 g unsalted butter, softened
· 2 cloves garlic, finely grated or crushed
· 15 g fresh parsley, finely chopped
· ½ lemon, zest only
· Pinch of sea salt
For the chicken:
· 4 chicken breasts (about 180–200 g each)
· 50 g plain flour
· 2 large eggs, beaten
· 120 g panko breadcrumbs (or fresh white breadcrumbs)
· 40 g Parmesan, finely grated (optional, adds crunch & flavour)
· Sea salt & black pepper
· 200 ml neutral oil for frying (rapeseed or sunflower)
Red cabbage slaw
Red cabbage ¼
Coriander
Lime
Mayonnaise (optional)
Slice red cabbage nice and thin, squeeze lime juice over it, so it softens the cabbage. Season with salt and pepper and mix altogether
Homemade chips
Maris piper or rooster
Cut chips thin and the same size so they cook even.
Heat the oil or fat in a large saucepan (if you don’t have a fryer) and bring up to 180 degrees.
Method
- Make the garlic butter: Mash the butter with garlic, parsley, lemon zest, and salt until smooth.
- Roll into a log in clingfilm and freeze until firm (15–20 minutes).
- Prepare the chicken, Butterfly each chicken breast and carefully pound between sheets of parchment until 1 cm thick.
- Slice a piece of the chilled garlic butter and place it in the centre of each breast.
- Fold over tightly, tucking in edges to fully enclose the butter. Chill for 15 minutes — this helps prevent leaks.
- Coat: Season the flour with salt and pepper. Dust chicken lightly in flour, dip in beaten egg, then coat in breadcrumbs mixed with Parmesan.
- For extra crunch, repeat the egg + breadcrumb stage (double coating). Chill again for 10 minutes.
- Heat oil in a pan to 170°C. Shallow-fry the Kievs until golden on all sides (about 4–5 minutes).
- Transfer to a baking tray and finish in a preheated oven at 180°C for 12–15 minutes, until cooked through.
- Rest for 2 minutes before cutting — then enjoy the garlic butter lava flow!
Chef's Tip: Freeze the butter and chill the coated chicken before cooking. This locks in the filling so it doesn't leak, giving you that perfect garlic butter explosion when cut.
