Easy Chicken Kiev

Easy Chicken Kiev

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INGREDIENTS

4 boneless skinless chicken breasts
2 garlic cloves, finely minced
1 lemon, zest of
1 teaspoon lemon juice
4 ounces butter, softened
1 tablespoon parsley, chopped (fresh if possible)
salt and pepper, to taste
2 tablespoons flour
1 egg, beaten
1 ⁄ 3 cup breadcrumbs

INSTRUCTIONS

• Beat the chicken breasts flat with a meat mallet or a rolling pin.
• Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
• Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
• Freeze for 15 minutes or until the butter is firm.
• Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
• Return to the freezer for a further 15 minutes.
• Preheat oven to 190C/375°F.
• Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
• Plate the chicken and drizzle a bit of the butter sauce over it before serving.

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