Place all the garlic butter ingredients in
a bowl and season well. Mash with a fork
until well combined, shape into two
sausages using cling film to help you
shape it, then tightly wrap and chill or
freeze until really firm. Can be made up
to 3 days in advance. When firm, slice
each into 8 even pieces.
Lay a chicken breast on a chopping
board and use a sharp knife to make
a deep pocket inside the breast. The
easiest way is to push the point of a knife
into the fat end, keep going halfway into
the fillet. Be careful not to cut all the way
through or the butter will leak out when
cooking. Repeat with the remaining
breasts. Push 2 discs of butter inside
each chicken breast, press to flatten and
re-seal with your hands. Set aside.
Mix the breadcrumbs and Parmesan
on one plate, and tip the eggs onto
another. On a third plate, mix the flour
with paprika and some salt. Dip each
breast in the flour, then the egg and
finally the breadcrumbs, repeating so
each Kiev has a double coating (this
will make them extra crisp and help
to keep the butter inside). Chill for at
least 1 hr before cooking, or freeze
now – see tips, below.
To cook, heat oven to 180C/160C fan/
gas 4. Heat the oil in a large frying pan
over a medium-high heat. Fry the Kievs
for 2-3 mins each side until golden –
you may need to do this in batches.
Transfer to a baking tray and cook for
20-25 mins until cooked through.