Inside-out chicken kyiv
Take the faff out of chicken kyiv by melting the golden garlic butter over the breaded chicken, rather than stuffing it inside for a more hands-off dinner
- Prep:30 mins
Cook:20 mins
plus chilling - Serves 4
- Easy
Nutrition per serving
- kcal 735
- fat 49g
- saturates 19g
- carbs 33g
- sugars 0g
- fibre 2g
- protein 39g
- salt 1.11g
Ingredients
- 4 chicken breast fillets
- 75g dried breadcrumbs (we used panko)
- small handful of parsley , finely chopped
- 50g Kerrygold Pure Irish Butter , melted
- 100g plain flour
- 2 medium eggs , beaten
- 150ml vegetable oil
- mash and buttered greens , to serve
- 150g Kerrygold Pure Irish Butter , softened
- small handful of parsley , finely chopped
- 2 garlic cloves , crushed
- ½ lemon , zested
Method
For the garlic butter, combine all the ingredients, then scrape onto a sheet of baking parchment and roll into a sausage shape, twisting the ends to seal. Chill until firm.
Lay one chicken breast between two sheets of baking parchment and bash using a rolling pin until it’s about 5mm thick. Repeat with the remaining chicken breasts.
Combine the breadcrumbs, parsley, butter and a little seasoning in a shallow bowl. Tip the flour into a second shallow bowl and season. Pour the egg into a third.
Working with one chicken breast at a time, dip the chicken into the flour to coat, followed by the egg mixture, shaking off any excess. Turn to coat in the breadcrumbs. Repeat with the rest of the chicken.
Heat the oil in a large frying pan over a high heat and cook the chicken in batches of two for 3-4 mins on each side until golden and cooked through. Lift out onto kitchen paper to drain, then keep warm in a low oven while you cook the rest.
To serve, slice the cold garlic butter into rounds and put a few discs on top of each chicken breast to melt over. Serve with mashed potato and buttered greens.
