Serves 4

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Ingredients

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4 free-range organic chicken breasts

150g fine breadcrumbs

70g plain flour

2 eggs, whisked

Olive oil

Salt & pepper

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For the wild garlic butter

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125g butter

A large handful of wild garlic leaves, finely chopped

2 tbsp flat leaf parsley, finely chopped

2 tbsp thyme leaves, finely chopped

A pinch of salt

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Method

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Put the butter in a bowl and soften at room temperature. When the butter is soft enough, add the chopped herbs and mix 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.

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Cut away the inner breast fillet and set aside. Using a filleting knife, cut a slit through the middle of the breast starting at the thickest end. Be careful not to cut through the chicken all the way through otherwise the butter will leak during cooking.

 

Push as much butter as you can inside the middle of the chicken breast being careful not to overfill otherwise this may cause the meat to split.

 

Cut away a section of the inner fillet and use this to plug the hole in the chicken in the breast, this will prevent the butter from leaking.

 

Season the flour and place on a large plate. Place the breadcrumbs on a separate plate and the whisked eggs in a bowl. Dip each breast in the flour, then the egg and finally the breadcrumbs.

 

Chill in the fridge for at least 30 minutes before cooking or this is the time to freeze them.

 

Pre-heat the oven to 180°C when you’re ready to cook.

 

Warm a layer of olive oil in a large non-stick frying pan over a moderate heat. Place the Kievs in the pan and gently cook for about 3-4 minutes on either side until the breadcrumbs are golden - you may need to do this in batches. Put the Kievs on a baking tray and cook for 15-20 minutes until the chicken is cooked through.

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Serve with green beans and boiled potatoes.