Summer Herb Chicken Kiev
100g/3.5oz butter, softened
3 tablespoons mixed fresh herbs, finely chopped (I use flat parsley, marjoram, sage and thyme)
6 cloves of garlic, crushed
4 organic chicken fillets
75g/3oz plain flour
2 eggs, whisked
100g/3½oz cheddar cheese, finely grated
75g/3oz fine breadcrumbs
vegetable oil, for frying
sea salt and freshly ground black pepper
1. Pre-heat the oven to 180°C /350°F/gas mark 4.
2. In a bowl mix together 2 tablespoons of the fresh herbs, crushed garlic and softened butter and season with sea salt and freshly ground black pepper. Spoon the herbed garlic butter into cling film, roll up into a shape of sausage and place in the fridge for 30 minutes or in the freezer for 10 minutes.
3. Place the chicken breast fillets in between two sheets of cling film. Flatten the fillets by bashing them gently with a wooden rolling pin, until they are even in size and about 1cm thick.
4. Remove the garlic and herb butter from the freezer and slice discs that are about 1cm thick. Divide the discs of butter between the flattened chicken fillets and place on one side of the chicken breast fillet, and fold the non-buttered side on top. Press down the edges of the chicken breast and pinch with your fingers. Cover with cling-film and place in a fridge to chill for 30 minutes.
5. Place a frying pan over a medium/high heat and add enough vegetable oil to fill 2cm. Place the flour on a plate and season with sea salt and freshly ground black pepper. On another plate pour the whisked eggs and on another plate mix together the breadcrumbs, the remaining fresh herbs and cheddar cheese.
6. Remove the chicken from the fridge, dip each breast in the seasoned flour, then the egg and lastly the cheese and herb breadcrumbs.
7. Fry each breast in the vegetable oil for 2 minutes on each side, or until golden. Then transfer to the pre-heated oven to cook for 20 minutes.
I like to serve the chicken kievs sliced on a warmed platter, with a dressed green salad.