Ingredients

4 chicken breasts, skinned and boned

100g plain flour

3 eggs, beaten

200g dried breadcrumbs

vegetable oil, for frying

BUTTER FILLING

1 clove garlic, crushed

small handful parsley, finely chopped

1 tbsp fresh tarragon, finely chopped

50g butter

1tsp lemon juice

Method

For the butter filling put all the ingredients into a bowl, blend and season.

Roll into a log and refrigerate.

Take the chicken breast and make an incision down the middle of the fillet half way into it to make a pocket. *It is essential that you don't cut all the way through the meat.

Lay a piece of cling film over the breast and using a rolling pin gently flatten it out.

Cut the butter into 4 and stuff each pocket with the butter and close.

Tip the flour, eggs and breadcrumbs into separate shallow containers.

Coat each breast in flour, then egg, then breadcrumbs, then again into the egg and finally the breadcrumbs.

Chill until ready to cook (can be left overnight refrigerated).

Preheat the oven to 180 degrees.

Heat some oil in a large frying pan, to a medium.

Fry the Kievs for 2-3 mins on each side until golden brown.

Take them out of the pan and place on kitchen paper to absorb any excess oil then transfer to oven.

Cook in the oven for about 20 minutes.

Serve with new potatoes.

Cooks Comments and Tips

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