Tarragon and Garlic Chicken Kiev Serves 4 • Total time: 1 hr

• active time: Tarragon and Garlic Chic

Ingredients

Ingredients:

4 large chicken breasts, skin and bone removed

3 beaten eggs

100ml milk

100g seasoned flour

Pinch of paprika

100g panko breadcrumbs

Oil for frying

For the Butter

3 chopped garlic cloves

Small bunch each of parsley and tarragon, chopped

100g softened butter

⅓ lemon, zest and juice

Directions

Mix the butter ingredients in a bowl with some seasoning, then spoon into a piping bag and pipe four lines of the butter onto a lined baking tray. Chill for 1 hour in the fridge to firm. When ready, place each chicken breast on a board (smooth side down) and cover with a sheet of film. Bash each to ½ cm thickness, then lightly brush the edges with some beaten egg and lay a piece of the butter mixture in the centre. Fold the chicken over the butter and tightly roll to enclose. Secure with cocktail sticks.

STEP 2

Add the milk to a shallow dish, mix the flour and paprika in a second dish, then pour the remaining egg into a third and the breadcrumbs in a fourth. Coat the chicken in milk, then flour, then egg and breadcrumbs, then set aside and chill for 1 hour.

STEP 3

Preheat the oven to 20OC. Fry the kievs in 4cm of oil for about 10 mins, turning regularly until golden and crisp. Drain on kitchen paper, transfer to a baking tray and bake for 10 mins to cook through. Serve with salad or rice.