The best chicken Kiev... ever!

Serves 4 Prep time 35 - 40 mins

The all time best ever garlic and chicken Kiev recipe. Everyone loves chicken kievs but these are in a different league. Best served with potato wedges and a side salad.

INGREDIENTS

4 large chicken breasts, skin removed
12 garlic cloves, crushed
1 lemon, juice only
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh coriander
Handful chopped fresh wild garlic
250g butter, slightly softened
2 tbsp plain flour
1 free-range egg, beaten
10-12 tablespoons fresh breadcrumbs

METHOD

Preheat the oven to 200ºC.
Place the garlic, lemon juice, herbs and butter into a bowl and mix until well combined.
Place butter in cling film and roll to create a sausage shape, and refrigerate until firm.
Using a sharp knife make a pocket in the middle of each chicken breast, large enough to hold the garlic butter filling. Divide the garlic butter into 4 and stuff in to the centre of each pocket in the chicken breasts.
Coat the chicken breasts in flour, dip into the beaten egg, and then in to the breadcrumbs to coat completely, shaking off any excess.
Heat a little oil in an ovenproof frying pan, fry chicken breasts on all sides until lightly browned.
Transfer to oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.