Being a bit retro doesn’t make this firm favourite any less satisfying or diet helpful, if you want to continue the retro theme, serve with a few rustic chips too.
Ingredients: Serves two
- 2 x 100g free-range boneless skinless chicken breasts.
- 75g wholemeal breadcrumbs
- 20g unsalted butter
- 1 garlic clove, crushed
- 1 tablespoon chopped fresh parsley, about a small handful from the bunch
- 1 medium egg beaten
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
- 1 tablespoon plain flour
Preheat the oven to 200°C/400°F/Gas Mark 6.
Mix together the butter, garlic and parsley salt and pepper put in fridge, when nice and cold make into two individual ball for the Kievs and place back in the fridge until hard.
Place each chicken breast on a chopping board and slit through the centre to make a small pocket. Place the hardened butter in the pocket, wrap the chicken around the butter to enclose it.
Season the flour with salt and pepper, beat the egg and dip the chicken breasts in the flour first then the beaten egg and finally in the panko breadcrumbs to coat, place in individual foil boats, the foiled turned up 2 cms all the way around to retain any butter if it comes out during cooking. Bake in the oven for 25-30 minutes until cooked through. Serve straight away, also delicious cold, but just do not reheat them.