CHICKEN KYIV

These are a hugely popular ready meal, but shop-bought Kyivs are usually excessively salty. Avoid this by making them yourself using whole chicken breasts and fresh homemade garlic butter.

SERVES 4

80g (3oz) unsalted butter, at room temperature 2 garlic cloves, crushed A small handful of flat-leaf parsley, finely chopped

Sea salt and black pepper 4 skinless chicken breasts 4tbsp wholemeal flour 2 eggs, beaten

120g (4¼oz) wholemeal breadcrumbs

Extra-virgin olive oil, for frying

Mashed potato and green vegetables, to serve

Put the butter, garlic and parsley in a bowl and season with salt and pepper. Combine well, then spoon onto a piece of clingfilm and shape into a log about 10cm long. Wrap the log in the clingfilm, then freeze for 15 minutes.

Place the chicken on a piece of clingfilm, then lay another piece on top. Bash with a rolling pin until flat. Slice the garlic butter into rounds and arrange across the middle of each breast. Bring the chicken edges over the butter to form a parcel; lay seam-side down on a plate. Chill for 10 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6. Mix the flour and a pinch of salt in a bowl. Dust the Kyivs with seasoned flour, then roll in the beaten egg and finally in the breadcrumbs, ensuring they are fully coated.

Add a few glugs of oil to a large non-stick frying pan on a mediumhigh heat. Place the Kyivs in the pan with the seal facing down and fry for 5-7 minutes, turning until both sides are brown. Transfer to a baking tray and bake for 12-15 minutes, until golden brown and cooked through. Serve with mashed potato and green veg.