Serves 4 20 mins Prep 25 mins Cooking
Serves 4 20 mins Prep 25 mins Cooking
1
Pre-heat your oven to 200C/180C fan/gas 6 and line a tray with baking paper.
2
Throw together your butter, Very Lazy Garlic, Very Lazy Cajun Paste and a pinch of salt in a small bowl. Spoon onto clingfilm and create a sausage, tightly rolling and tying the ends. Bob in the freezer for 15 mins to firm up.
3
Cut a roughly 1.5 inch sized, horizontal slit into the plump side of each chicken breast, making sure not to cut all the way through. Time to get messy! Use your finger to create more of a pocket inside the chicken so that the butter can snugly squeeze inside.
4
Pop your flour in a shallow bowl, with salt & pepper, add breadcrumbs to a second and eggs to a third. Take your butter out of the freezer, cut into 4 and stuff into each breast. Make sure your butter is fully inside the chicken otherwise you will loose the buttery goodness of your kiev when cooking!
5
Pat each chicken breast in the flour and give a little shake before dipping in the egg and then coating all over with breadcrumbs.
