Methi chicken Kyiv

Instructions

1. Step 1

   First, make the butter. Simply mash everything together and mix well. Lay a piece of cling film on your work surface. Spoon out the butter on to it to form a short line, then fold the cling film over it. Using the cling film to help you, roll the butter into a sausage shape about 1–1.5cm in width.

2. Step 2

   Seal the ends of the sausage shape and put in the fridge for a few hours or overnight so the butter sets firm – this makes it far easier to stuff the chicken

3. Step 3

   Insert the blade of a thin knife into the bigger end of each chicken breast to make a pocket in the middle: you don’t want to pierce the skin otherwise your butter will ooze out. Remove the cling film from the butter and slice off about a 5cm piece. Insert into the pocket in the breast, then bring the meat together to ensure it remains closed. (You can also use 1 teaspoon of cornflour mixed with ½ teaspoon of water to create a little seal, if needed.)

4. Step 4

   Dip the chicken breasts first in seasoned flour, then in seasoned egg and finally coat in the breadcrumbs. Put them back in the fridge until you are ready to cook

5. Step 5

   Preheat the oven to 180°C fan/200°C/400°F/gas mark 4. Pour enough vegetable oil to fill a deep frying pan or saucepan by a third. Heat the oil and check the temperature by dropping in a little cube of bread: it should sizzle and turn a light golden colour.

6. Step 6

   Very carefully lay your chicken in the oil, one at a time if there is no space for both. Turn occasionally to ensure they fry and colour evenly. Remove and drain them on paper towels and then pop them into the oven for 15 minutes. Allow to rest for 5 minutes before serving