Chicken Kiev
Preparation time: 35min + cooling down
Cooking time 12-26min
Serves 4 persons

4 chicken breasts (with wing bones intact)
frying fat
parsley leaves for decoration
slice of lemon for decoration
salad leaves for serving
For green butter:
75g butter
grated zest and juice of ½ lemon
1 tbsp chopped parsley
1 tsp chopped taragon
2 tsp chopped chives
1 finely chopped garlic clove
ground black pepper
For coating:
1 egg
1 tsp oil
flour with added salt and pepper
75g breadcrumbs

- Stir zest, lemon juice, herbs, garlic and pepper into butter. Form a rectangle (approximately 5x2.5cm) and freeze it. Cut into 4 pieces and put in the freezer for another hour.

- Place chicken breasts between 2 pieces of cling film and beat them well.

- Place a piece of butter in the middle of each breast and wrap, tugging the ends inside.

- For coating beat an egg with oil. Roll the breast in flour, dip into the egg and roll in breadcrumbs. Leave the breasts in a fridge for 3 hours.

- Heat the deep fryer to 180°C. Fry the breast for 6-8min each. Place them on a paper towel to drain out the excessive fat. Serve with salad leaves, decorated with parsley leaves and lemon.

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