* 2 boneless chicken breasts
* 60 g unsalted butter, at room temperature
* 4 tbsp chopped fresh parsley
* 1 garlic clove, finely chopped
* 2 tbsp plain flour
* 1 tbsp grated parmesan cheese
* 100 g dried breadcrumbs
* 1 egg
* 6 tbsp vegetable oil
* freshly ground pepper
1: In a small bowl, blend the butter with the parsley, garlic, salt and pepper. Keep it out at room temperature and put into a piping bag.
2: Using the chopping knife, cut a horizontal pocket into both chicken breasts.
3: Fill the pocket of the chicken with the butter mixture and fasten the openings with a toothpick.
4: Pour the breadcrumbs and parmesan cheese into a bowl and stir until well mixed.
Season the flour well with salt and pepper.
5: Crack the egg into a small bowl and beat it well.
6: Line up the flour, the egg and the breadcrumbs in the three small bowls.
7: Take the chicken and dust it with flour, then roll it in the egg and finally the breadcrumbs.
8: Refrigerate the chicken. Place your breaded chicken kiev in a shallow dish, then cover and place in the fridge for 30 minutes. This makes the butter less likely to leak out of the chicken during cooking.
9: Heat up the vegetable oil in a frying pan on a moderate heat. Place the chicken in the pan and cook for 5-6 minutes on each side until golden brown and cooked through thoroughly. If the chicken is thick, crispen up the outside by frying for a few minutes and then place in the oven for 7-10 minutes at 220° C.
10: Place the chicken on kitchen paper to drain off any excess oil.