- 4 chicken breasts, fillets removed
- 120g butter, salted
- 1 garlic bulb, whole roasted
- ¼ bunch of parsley, picked and chopped
- 50g plain flour
- 1 egg, beaten
- 25ml milk
- 100g Japanese breadcrumbs
- Asparagus to garnish
- Preheat your oven to 180*C.
- Tenderise your chicken breast after butterflying it open. Make sure you use clingfilm to protect the meat.
- In a mixing bowl, add your roasted garlic cloves to your softened butter with the chopped parsley. Season to taste after mixing well.
- Spoon your mixture into some cling film before rolling it like a sausage. Leave to set in the fridge until firm.
- Stuff your chicken with your butter mix in the centre and then fold over the chicken to close it around the butter roulade. You should have a nice cylinder shape.
- Prepare your pane plates and make sure each is seasoned well before rolling your chicken in the flour, then egg wash and lastly breadcrumbs.
- Seal the kievs on each side over a medium heat in a pan, basting with lots of butter.
- Pop them in the oven and finish cooking.
- Serve with your asparagus.
