• 125 g (4 oz) butter, at room temperature
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped flat leaf parsley
  • 2 teaspoons chopped tarragon (optional)
  • 1 garlic clove, finely chopped
  • 2 teaspoons lemon juice
  • 4 boneless, skinless chicken breasts, about 100 g (5 oz) each
  • 2 tablespoons plain flour
  • 125 g (4 oz) fresh white breadcrumbs
  • 2 eggs
  • 3 tablespoons sunflower oil
  • pepper

Beat the butter with the herbs, garlic, lemon juice and a little pepper in a small bowl. Spoon into a line about 25 cm (10 inches) long on a sheet of clingfilm or foil, then roll up into a neat log shape. Freeze for 15 minutes.

Meanwhile, put one of the chicken breasts between two large sheets of clingfilm and beat with a meat mallet or the side of a rolling pin until the chicken forms a rectangle about 3 mm (1⁄8 inch) thick, being careful not to make any holes. Repeat with the other chicken breasts. Cut the herb butter log into 4 pieces and put 1 piece on each chicken breast. Fold in the sides of each one, then the top and bottom, to make 4 tight parcels.

Put the flour on a plate and the breadcrumbs on a second plate then whisk the eggs in a shallow dish. Carefully roll the chicken parcels in the flour, then coat in the egg and roll in the breadcrumbs. Put the coated parcels back on to the empty flour plate and chill for 1 hour (longer if you have time).

Heat the oil in a large frying pan over a medium heat. Add the chicken Kievs and fry for 5 minutes, turning until evenly browned. Transfer to a baking sheet, then complete cooking in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until the chicken is cooked through. Serve with braised red cabbage.

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