Chicken Kyiv

Method

1. 1

   Mash the softened butter with garlic, dill, parsley, lemon juice and salt. Shape into 4 logs and freeze 20 minutes until firm.

2. 2

   Butterfly each chicken breast, cover with plastic wrap and pound to an even 5 mm thickness.

   💡 Even thickness is what stops the butter escaping — take your time here.

3. 3

   Season the chicken, place a butter log on each, fold in the sides and roll into a tight parcel.

4. 4

   Coat each roll in flour, then egg, then breadcrumbs — and then egg and breadcrumbs a second time.

   💡 The double crumb is the insurance policy against leaks.

5. 5

   Chill the rolls for 15 minutes while the oil heats to 170°C.

6. 6

   Fry two at a time until deep golden, about 4 minutes, then finish in a 180°C oven for 10 minutes; the chicken should reach 74°C inside.

7. 7

   Rest 2 minutes, warn everyone about the butter, and serve.