Chicken Kiev

Serves: to serve 4

Prep Time: 15 Minutes + waiting

Cook Time: 30 Minutes

Ready In: 45 mins
+ waiting

4 small - skinless chicken breasts

4 tablespoons - butter

2 cloves - garlic

1 tablespoon - finely chopped herbs, such as parsley and/or chives

1 - egg

- plain flour (all purpose flour)

4 slices - white bread

2 tablespoons - duck or goose fat

Place each chicken breast between cling film and pound using a kitchen mallet (or rolling pin if you don't have a mallet) to about ¼" (6mm) thickness. Peel and crush (mince) the garlic then mix the butter, garlic and herbs together and shape into 4 logs
Place a butter log at one end of each chicken breast and roll up the meat, folding the sides in as you go, to completely enclose the butter. Place in the fridge for 30 minutes.
Remove and crusts from the bread then shred it into small breadcrumbs (the chopper of a food processor is good for this). In a small bowl, lightly beat the egg. Coat the chicken in flour, dip in the egg mixture then coat with breadcrumbs.
Heat the duck fat in a frying-pan and shallow fry until the kievs are golden brown on all sides (if necessary add more fat to the pan). Remove the kievs from the pan and place on a baking tray in a preheated moderately-hot oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes until cooked through. Serve immediately.