MILAWA MIL CHICKEN KIEV

Ingredients Ingre

100g butter, softened 50g garlic, peeled and grated ½ bunch parsley 4 skinless chicken breast Kiev cut, bones frenched ¼ savoy cabbage 1 red onion sliced finely 100ml olive oil 30ml chardonnay vinegar ½ bunch chives 2 lemons 4 eggs 100ml milk 400g breadcrumbs 100g plain flour

Method

Preheat oven to 20OC.

For the garlic butter, place the grated garlic in a small pot and cover with cold water. Bring to the boil, then drain off under cold water and squeeze the garlic out well, in a cloth, to remove any excess liquid.

Finely chop half of the parsley and mix with the soft butter and garlic. Place this mixture in a piping bag, ready to fill the chicken breasts.

To clean the chicken breasts, take off the tenderloins (if they are on) and any excess skin. Using a small knife, gently make a small incision (about 0.5cm) to the breast — at the top, halfway in. Be careful to not pierce the breast in any other places. Once incisions are made in each breast, carefully pipe the butter into each incision. Gently guide the butter down into each cavity, adding more as needed. Leave a small gap at the top of the incision clear so you can fill it with breadcrumbs and ensure no butter escapes.

To crumb the breasts, firstly make an egg wash by whisking the eggs and milk together. Coat each breast in flour, then egg wash, then the breadcrumbs. Repeat the egg wash and breadcrumbs steps again, to coat twice. To make the accompanying

slaw, finely slice the cabbage and place it in a mixing bowl. Add the red onion, olive oil and chardonnay vinegar and 2 pinches of salt. Combine well and allow the cabbage to soften. Roughly chop the remaining parsley and chop the chives into batons and set aside. These will be added to the slaw just prior to serving. To cook the chicken breasts, place a large frying pan on a medium to high heat and — once hot — add 100ml oil. Fry until golden on both sides, then place them on an oven tray and bake in the oven for 12 to 15 minutes. Take them out and turn the breasts over. With a cake tester insert it just below the bone and leave in for 10 seconds, touch it to your lip and see if it is hot. If it is, then they are ready to serve. If not, put back in for another 4 minutes then check again.

Mix the parsley and chives through the slaw and divide equally on the plates. Cut the lemon into four quarters (cheeks). Season the chicken breasts with salt and add one to each plate alongside a cheek of lemon.