Air fryer chicken kyiv recipe
 A crispy chicken classic that works perfectly in the air fryer! Freeze the garlic butter in advance for an easy midweek meal. 80g/2¾oz butter, softened 1 garlic clove, crushed10g⅓oz fresh parsley leaves, roughly choppedfreshly grated nutmeg, to tastesalt and freshly ground black pepper 80g/2¾oz butter, softened 1 garlic clove, crushed 10g⅓oz fresh parsley leaves, roughly chopped freshly grated nutmeg, to taste salt and freshly ground black pepper 4 chicken breasts, the chunkier the better2 free-range eggs, beaten80g/2¾oz plain flour100g/3½oz panko breadcrumbsolive oil spraysalt and freshly ground black pepper 4 chicken breasts, the chunkier the better 2 free-range eggs, beaten 80g/2¾oz plain flour 100g/3½oz panko breadcrumbs olive oil spray salt and freshly ground black pepper green salad1 lemon, cut into wedges green salad 1 lemon, cut into wedges Method To make the garlic butter, mix the softened butter in a bowl with the garlic, parsley and nutmeg. Season well with salt and pepper. Wrap the butter in cling film to form a log shape, then place in the freezer until hard, about 20 minutes.To make the chicken kyivs, use a sharp knife to cut a slit into the side of each chicken breast to make a pocket, starting from the thicker end of the breast and cutting down as far as you can go without making any holes. Slice the garlic butter into 1cm/½in-thick pieces, then divide between the chicken breasts and stuff into the pockets. Secure well with a few toothpicks or butcher’s twine.Preheat the air fryer to 200C.Place the flour on a large plate and season with salt and pepper. Place the breadcrumbs on another plate. Place the beaten eggs in a shallow bowl.Dip the chicken breasts in the flour, egg and finally the panko breadcrumbs. Spray the crumbed breasts all over with the olive oil spray, then place in the air fryer to bake for 20 minutes.Serve with a green salad and a big wedge of lemon. To make the garlic butter, mix the softened butter in a bowl with the garlic, parsley and nutmeg. Season well with salt and pepper. Wrap the butter in cling film to form a log shape, then place in the freezer until hard, about 20 minutes. To make the garlic butter, mix the softened butter in a bowl with the garlic, parsley and nutmeg. Season well with salt and pepper. Wrap the butter in cling film to form a log shape, then place in the freezer until hard, about 20 minutes. To make the chicken kyivs, use a sharp knife to cut a slit into the side of each chicken breast to make a pocket, starting from the thicker end of the breast and cutting down as far as you can go without making any holes. To make the chicken kyivs, use a sharp knife to cut a slit into the side of each chicken breast to make a pocket, starting from the thicker end of the breast and cutting down as far as you can go without making any holes. Slice the garlic butter into 1cm/½in-thick pieces, then divide between the chicken breasts and stuff into the pockets. Secure well with a few toothpicks or butcher’s twine. Slice the garlic butter into 1cm/½in-thick pieces, then divide between the chicken breasts and stuff into the pockets. Secure well with a few toothpicks or butcher’s twine. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Place the flour on a large plate and season with salt and pepper. Place the breadcrumbs on another plate. Place the beaten eggs in a shallow bowl. Place the flour on a large plate and season with salt and pepper. Place the breadcrumbs on another plate. Place the beaten eggs in a shallow bowl. Dip the chicken breasts in the flour, egg and finally the panko breadcrumbs. Spray the crumbed breasts all over with the olive oil spray, then place in the air fryer to bake for 20 minutes. Dip the chicken breasts in the flour, egg and finally the panko breadcrumbs. Spray the crumbed breasts all over with the olive oil spray, then place in the air fryer to bake for 20 minutes. Serve with a green salad and a big wedge of lemon. Serve with a green salad and a big wedge of lemon. Recipe tips You can freeze the cooked chicken breasts. Allow to defrost completely before reheating to piping hot. During the season, wild garlic makes an excellent chicken kiev butter. Omit the garlic and use 15g/½oz wild garlic leaves, finely chopped. If you cut through any of the chicken breasts when making the pockets, you can patch it up with a toothpick. Remember to remove the toothpicks before serving. For a twist, add a pinch of dried red chilli flakes to your butter for an extra kick. This recipe was developed using a 5.5 litre/9½ pint air fryer.