Ingredients

• 100g/3½oz butter
• softened
• 2 garlic cloves
• peeled and grated
• 1 tsp table salt
• ½ tsp cayenne pepper
• 3 tbsp chopped fresh parsley
• 2 large skinless chicken breasts
• 150g/5½oz plain flour
• 2 large free-range eggs
• 150g/5½oz Japanese panko breadcrumbs
• vegetable oil
• for shallow frying
• pinch sea salt flakes

Directions

• In a bowl
• beat together the softened butter
• garlic
• salt
• cayenne pepper and parsley until well combined. Spoon the butter into a piping bag fitted with a large plain nozzle. Alternatively
• put the butter into a food bag
• twist the bag to push the butter into one corner and snip off the tip.
• Using a sharp knife
• make a deep
• wide 'pocket' in the thickest end of each chicken breast
• without cutting all the way through. Fill each chicken breast with as much of the butter mixture as possible.
• Sprinkle the flour onto a plate. Beat the eggs in a bowl. Break up the panko breadcrumbs using your hands or pulse in a food processor. Sprinkle the crumbs onto another plate.
• One by one
• dust the chicken breasts first in the flour
• then dip them into the egg
• then roll them in the breadcrumbs until completely coated. Place the coated chicken breasts onto a plate
• cover
• then chill in the fridge for at least 20 minutes
• or until needed.
• When the chicken breasts have chilled
• preheat the oven to 200C/400F/Gas 6.
• Heat a little of the vegetable oil over a low-medium heat in a large non-stick frying pan. Fry the chicken Kievs for 3-4 minutes on each side
• or until golden-brown all over. Sprinkle with salt flakes
• then transfer to a roasting tray and cook in the oven for 10-15 minutes
• or until the chicken is cooked through. (The chicken is cooked through when the juices run clear when the thickest part of the meat is pierced with a skewer - remember not to pierce the chicken all the way to the buttery centre!) Serve immediately.