Chicken Kiev Recipe

Preheat the oven to 200°C (Gas Mark 6). Put the parsley, softened butter and lemon juice into a large mixing bowl, then crush in the garlic and add a pinch of salt and freshly ground black pepper to your taste. Beat everything together to combine.
Take three large shallow bowls or dinner plates, and tip the breadcrumbs on one, the beaten egg on another and the plain flour on another.

Next, take a sharp knife and cut into the side of each chicken breast, slicing carefully down through the meat to make a pocket. Divided the butter mixture into four and then use it to stuff each of the chicken breast pockets.

Take a chicken breast and dredge it first in the plate of flour, then dip it into the beaten egg, and then coat it well with breadcrumbs. Set aside on a plate while you repeat the process with the remaining three chicken breasts. Next, add about 2 tbsp of oil to an oven-proof frying pan and place it over a medium heat. When the oil is hot, add the chicken breasts and fry, turning them until all sides are lightly browned. Put the frying pan into the hot oven (if you don’t have an oven-proof pan, you can just transfer them to a pre-heated baking tray or casserole dish) and bake the chicken breasts for 15-20 minutes, or until golden-brown and completely cooked through. Serve straight away, with your choice of veg.