A flattened chicken breast is wrapped around a garlic butter core and fried in breadcrumbs in chicken Kiev, a dish that made its way from British supermarket shelves into home kitchens. The butter that spills out when you cut into it turns a simple fried chicken into a small surprise.
Mix the softened butter with the crushed garlic and parsley, shape it into a small log and harden it in the freezer for 10 minutes.
Flatten the chicken breast and season with salt and pepper, then place the garlic butter log in the centre and roll it up tightly.
Dredge the chicken in flour, dip it in beaten egg, then coat it in breadcrumbs.
Heat the oil over medium heat and fry the chicken until golden on all sides and cooked through.
Do not wrap the chicken around the butter log until it is properly hardened, or the soft butter will leak out while you coat it. Keep the heat at medium while frying; too high a heat will burn the outside while the inside stays raw. Allergens: contains wheat (gluten), milk and dairy, egg.
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