4 chicken thighs (skinned and boned)
100g unsalted butter, softened
1 tablespoon parsley, chopped finely
2 garlic cloves, crushed or grated
1 egg, lightly beaten
Vegetable oil for cooking
1. Preheat oven to 200C
2. Mix the butter, parsley and garlic together and put in the fridge while you get the other bits ready.
3. In three separate bowls, get your flour, lightly beaten egg and bread crumbs in a row next to each other in that order.
4. Get your butter out of the fridge, divide roughly into four and spread a quarter onto each flattened chicken thigh. You can then roll them up ready to coat and cook. Try and squash them together as much as possible to keep them as together as possible when you cook them.
5. First coat your stuffed chicken in flour, then in the egg, then finally give them a good coating of bread crumbs.
6. Place 3 – 4 tablespoons of oil in a large frying pan over a medium to high heat and fry the kievs on each side. This only takes a couple of minutes and you don’t want to burn the bread crumbs.
7. Transfer the golden kievs to a roasting pan and put in the oven for 25 – 30 minutes.