Another dish we have wanted to try for a long time and we eventually
felt brave enough to do it. We started off making the butter filling
with 1/3 of a pack of butter, to which we added lots of crushed
garlic, lemon zest, juice of half a lemon and coriander.
We worked all the ingredients together until soft and rolled
it in cling film into a chilled well for 30 minutes.
We then took 2 large chicken grade A chicken breasts, put them
between cling film and flattened them with a rolling pin into
escalopes. We then cut the chilled butter in half and put one
in the centre of each flattened out chicken breast and then wrapped
the chicken around the butter to make a parcel.
Each breast was dusted with flour, dipped in beaten egg and then
rolled in breadcrumbs - TWICE - double dipping.
On the last lot of breadcrumbs we added sesame seeds for texture
and colour. We then chilled the Kievs for 20 minutes before shallow
frying in vegetable oil until crisp and golden.
We then baked them in the oven for 25 minutes - to our amazement
there were no leaks. The coating was golden and crispy, the chicken
succulent and the butter oozed out over the broccoli and which we served it with.