Chicken kyiv recipe
 A classic dish that everybody loves, and with good reason. Garlic parsley butter and crispy breaded chicken is a match made in heaven. Olga Tsybytovska from Mriya Neo Bistro in London shared this recipe with me. 125g/4½oz salted butter, at room temperature 10g fresh dill, chopped10g fresh flatleaf parsley, chopped 2 garlic cloves, chopped or grated4 chicken breasts with the wing bone attached, skinned 125g/4½oz flour2 eggs, beaten200g/7oz dry white breadcrumbs or panko breadcrumbs 6–8 tbsp vegetable oil, for fryingsalt and freshly ground black pepper mashed potatoes or chips, to servesalad or peas, to serve 125g/4½oz salted butter, at room temperature 10g fresh dill, chopped 10g fresh flatleaf parsley, chopped 2 garlic cloves, chopped or grated 4 chicken breasts with the wing bone attached, skinned 125g/4½oz flour 2 eggs, beaten 200g/7oz dry white breadcrumbs or panko breadcrumbs 6–8 tbsp vegetable oil, for frying salt and freshly ground black pepper mashed potatoes or chips, to serve salad or peas, to serve Method Put the soft butter in a bowl, add the dill, parsley and garlic, then season well with salt and pepper and mix thoroughly. Wrap the butter in cling film or baking parchment and roll it into a sausage shape, then chill in the freezer until completely solidified. Preheat the oven to 180C/160C Fan/Gas 4. Starting at the fatter end of a chicken breast, cut a slit horizontally through the breast to form a pocket. Be careful not to cut all the way through or the butter will leak out. Repeat with the remaining chicken breasts. Cut the roll of chilled butter into eight slices and slip two of these slices into each slit. Close the pocket in each breast and press down a little to prevent the butter from escaping. Carefully dip each piece of chicken in flour, shake off the excess, then dip into the beaten egg and finally the breadcrumbs. Then dip each piece just into the egg and breadcrumbs, so the chicken has a double coating. Heat the oil in a frying pan and add two of the chicken breasts and gently fry until golden on both sides. Cook the remaining breasts in the same way, then transfer them all to the oven and cook for 15–20 minutes until cooked through – the chicken should be at least 70C when probed at the thickest part. Drain the cooked chicken on kitchen paper to remove excess oil if required, then serve with you chosen sides. Put the soft butter in a bowl, add the dill, parsley and garlic, then season well with salt and pepper and mix thoroughly. Wrap the butter in cling film or baking parchment and roll it into a sausage shape, then chill in the freezer until completely solidified. Put the soft butter in a bowl, add the dill, parsley and garlic, then season well with salt and pepper and mix thoroughly. Wrap the butter in cling film or baking parchment and roll it into a sausage shape, then chill in the freezer until completely solidified. Preheat the oven to 180C/160C Fan/Gas 4. Starting at the fatter end of a chicken breast, cut a slit horizontally through the breast to form a pocket. Be careful not to cut all the way through or the butter will leak out. Repeat with the remaining chicken breasts. Preheat the oven to 180C/160C Fan/Gas 4. Starting at the fatter end of a chicken breast, cut a slit horizontally through the breast to form a pocket. Be careful not to cut all the way through or the butter will leak out. Repeat with the remaining chicken breasts. Cut the roll of chilled butter into eight slices and slip two of these slices into each slit. Close the pocket in each breast and press down a little to prevent the butter from escaping. Cut the roll of chilled butter into eight slices and slip two of these slices into each slit. Close the pocket in each breast and press down a little to prevent the butter from escaping. Carefully dip each piece of chicken in flour, shake off the excess, then dip into the beaten egg and finally the breadcrumbs. Then dip each piece just into the egg and breadcrumbs, so the chicken has a double coating. Carefully dip each piece of chicken in flour, shake off the excess, then dip into the beaten egg and finally the breadcrumbs. Then dip each piece just into the egg and breadcrumbs, so the chicken has a double coating. Heat the oil in a frying pan and add two of the chicken breasts and gently fry until golden on both sides. Cook the remaining breasts in the same way, then transfer them all to the oven and cook for 15–20 minutes until cooked through – the chicken should be at least 70C when probed at the thickest part. Heat the oil in a frying pan and add two of the chicken breasts and gently fry until golden on both sides. Cook the remaining breasts in the same way, then transfer them all to the oven and cook for 15–20 minutes until cooked through – the chicken should be at least 70C when probed at the thickest part. Drain the cooked chicken on kitchen paper to remove excess oil if required, then serve with you chosen sides. Drain the cooked chicken on kitchen paper to remove excess oil if required, then serve with you chosen sides.