Wild Garlic Chicken Kiev (4)
Ingredients
Instructions
  1. Heat the oven to 180C (160C fan)/gas 4. Finely chop the wild garlic and put it in a bowl with the butter and lemon zest. Add the garlic, mash everything together with a fork and then season to taste.
  2. Lay out a piece of clingfilm, shape the butter into a sausage shape in the middle, wrap tightly and refrigerate for least 30 minutes to harden.
  3. Once the butter is firm, pour the beaten eggs on to a deep plate, then pour the flour and the breadcrumbs on to two others. Put the chicken breasts on to a board flat side down, stick a sharp knife into the fat end and slice open a small pocket; be careful not to slice all the way through.
  4. Cut the butter into eight slices and stuff a couple of slices of butter into each pocket, squeezing the edges together to re-seal. Dip each of the breasts into the flour, shake off the excess, then turn in the egg and then the breadcrumbs.
  5. Pour 1cm vegetable oil into a large frying pan and put on a medium heat. When it’s hot enough to make a breadcrumb sizzle, cook the chicken for two to three minutes a side until golden and crisp, probably in two batches so as not to crowd the pan.
  6. Transfer to a baking dish or tray and bake for a final 15 minutes to finish cooking. Rest for five minutes, then serve with new potatoes and a green salad.