Chicken Kyiv

Method

1. 01

   Step 1: Freeze the butter

   Mash the softened butter with the dill, garlic and salt. Spoon onto cling film, shape into a log about 12 cm long, wrap and freeze for at least 30 minutes, until firm. Cut into 4 sticks.

2. 02

   Step 2: Flatten the chicken

   Slice each breast horizontally without cutting all the way through and open it out like a book. Cover with cling film and gently pound to an even 5 mm, taking care not to tear holes. Season with salt and pepper.

3. 03

   Step 3: Wrap the butter

   Lay a stick of butter near the narrower end, fold in the sides and roll up tightly so there are no gaps. Press the seams together with your palms.

4. 04

   Step 4: Coat them twice

   Dredge each roll in flour, then beaten egg, then breadcrumbs. Dip again in egg and again in breadcrumbs — the double coat is what keeps the butter in. Set seam-side down on a plate and chill for 30 minutes.

5. 05

   Step 5: Deep-fry until golden

   Heat the oven to 180°C (350°F). Heat the oil in a deep pan to 170°C (340°F): a breadcrumb dropped in should sizzle immediately. Fry 2 at a time for 5–6 minutes, turning, until evenly golden.

6. 06

   Step 6: Finish in the oven

   Transfer to a rack set over a baking sheet and bake for 10–12 minutes, until a thermometer in the centre of the meat, next to the butter, reads 74°C (165°F).

7. 07

   Step 7: Serve at once

   Rest for 2 minutes and serve hot — the butter is at its best in the first few minutes. Warn your guests to cut in carefully: the butter inside is very hot.