Chicken Kiev

INGREDIENTS: (2 servings)

2 medium chicken breasts
4 heaped Tbsp of butter
2 cloves of garlic, minced
1 tsp chopped parsley
Salt & pepper
Lemon
Fresh breadcrumbs
2 eggs
Plain flour
Thyme
Oil for frying

METHOD:

Place the breadcrumbs in a medium oven until lightly toasted and crisp mixing them every now and then.
Mix butter, garlic, parsley, squeeze of lemon, salt & pepper.
Roll into 2 balls and refrigerate

Lay each chicken breast on a board. Slice horizontally halfway
Open like a butterfly
Cover with cling film 
Using a meat hammer flatten the breast without breaking the flesh

Place the cold butter in the middle
Cover with the little fillet
Wrap the sides over
Refrigerate

Egg wash:
Beat the two eggs in a large bowl
Add a drop of water
Salt and pepper
Pinch of thyme

Sift 2 Tbsp of flour onto a large plate.

1-Flour the chicken
2-Dip in the egg wash
3-Carefully cover in breadcrumbs making sure no butter is on show.
Repeat 2 and 3

Heat a pint of oil
Drop a pinch of crumbs into the oil 
Wait until it turns golden before adding the Kievs.
Spoon the oil over the chicken 
Fry for around 10-12 minutes depending on the size.
Drain on kitchen roll and serve.

(Served above with green beans, asparagus, baby potatoes and garlic mushrooms)