Cornfed chicken supreme filled with garlic butter, breadcrumbed and baked until crispy.
Preheat the oven to 190'C.
Soften the butter. Finely chop the parsley. Peel the garlic and remove the green shoot from the middle. Add a pinch of salt and crush with the back of a knife until you have a smooth paste. Mix these 3 ingredients together.
Make an incision in the side of the chicken breast to form a little pocket. Spoon a small tablespoon of butter into the pocket and fold the flap back over to ensure all the butter is encased inside.
You will need 3 trays or bowls for the next step. One for the flour along with a few twists of pepper and a good pinch of salt, one for the eggs, whisked and one for the breadcrumbs.
Place the chicken in the flour and shake off any excess. Then place into the egg. Finally, place the chicken into the breadcrumbs making sure all the chicken is covered.
Place onto a tray, drizzle over a small amount of olive oil and bake in the oven for 20-25 minutes or until golden brown and cooked through.
«To save time you can deep fry the Kiev for 5 minutes and then finish in the oven at 180'C for 10 minutes. »