Chicken Kiev

Ingredients

1 good sized clove of garlic (optional)
1 level tbspn. parsley (finely chopped)
4 oz butter
Salt and pepper
4 chicken breasts boned
Beaten egg
Golden crumbs
Deep fat for frying

Method

1. Crush or finely chop the garlic and place it in a bowl with the parsely, butter, salt & pepper. Mash well together. Chill until firm
2. Flatten each chicken breast with a rolling pin
3. Divide the butter mixture into 4 and roll each into a sausage shape. Place one on each piece of chicken
4. Wrap the chicken round the butter mixture to form firm parcels. Either sew or tie in place with cotton (leaving long ends, so that the threads can easily be removed later).
5. Dip the chicken parcels into beaten egg, then golden crumbs – twice. Place aside to chill
6. Heat the deep fat and fry the chicken parcels for 5 minutes. Remove threads. Serve immediately. Good with boiled rice and chopped spinach

One of the most succulent and delicious chicken dishes – if you are a garlic lover. Otherwise good with fresh chopped herbs mixed with the butter instead of garlic. To test if fat is hot enough for frying – a one inch cube of bread should turn golden brown in one minute.

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