Today I felt like messing around in the kitchen, so what better than to make Chicken Kiev.
2 chicken breast supremes
1 egg, beaten
2 tablespoons flour
1 dashes of oil, for frying
For the garlic butter
2 cloves garlic, finely chopped
1 tbsp mixed herbs
100g butter, softened
Pinch black pepper
1 tbsp lemon juice
Make the breadcrumbs by zapping day old bread in a food processor.
To make the butter, put the garlic and herbs in a bowl with the butter. Season the mixture with salt and pepper and add the lemon juice. Beat to a smooth paste. Roll the butter in cling-film and refrigerate.
Remove the skin from the chicken and lay it skinned side down. Cut along its length and almost all the way through, folding open, and flatten by beating gently with a rolling pin.
Put a tablespoon of the chilled garlic butter in the middle and wrap the meat round it. Repeat with the other fillets.
Dip in beaten egg and then the flour and then the breadcrumbs. Repeat to give a double coating and refrigerate for at least 1 hour before cooking.
Heat the oil in a frying pan and cook the Kievs for a few minutes on each side. It is important to cook and handle them gently to stop them from falling apart. I then transfer to the oven to make sure they are cooked all the way through so in total about 25 minutes.
When the chicken is golden brown and cooked through, serve immediately with your choice of vegetables.