Another staple of the dinner party deemed oh, so ritzy in its day. Still a winner in the flavour stakes though.

Chicken Kiev

INGREDIENTS: 

• 100 gram butter, softened
• 3 clove garlic, crushed
• 1 teaspoon finely grated lemon rind
• 2 tablespoon finely chopped fresh flat-leaf parsley
• 2 tablespoon finely chopped chives
• 4 chicken breast fillets (800g)
• 1/3 cup (50g) plain (all-purpose) flour
• 2 eggs, beaten lightly
• 2 cup (140g) panko (japanese) breadcrumbs
• vegetable oil, for deep frying
• mashed potato, to serve
• steamed asparagus, to serve
• lemon wedges, to serve

METHOD:

1. Combine butter, garlic, rind, parsley and chives in a small bowl; beat with a wooden spoon until combined. Spoon mixture onto a piece of plastic wrap, shape into a 20cm log; wrap tightly, freeze until firm.
2. Cut chicken fillets in half horizontally almost all the way through. Open out fillets, place between sheets of plastic wrap and gently pound with a meat mallet until 1cm thick.
3. Cut butter log into 4 pieces; place a piece of butter at one end of a fillet. Roll once, fold in sides, roll up. Toss chicken roll in flour; dip in egg, then roll in crumbs. Repeat to make a total of 4 rolls. Refrigerate for 30 minutes.
4. Heat oil in a medium saucepan to 160°C (or until a cube of bread turns golden in 30 seconds). Deep-fry chicken, in two batches, for 10 minutes or until golden and cooked through. Drain well on paper towel.
5. Serve chicken kiev with steamed asparagus, mashed potato and lemon wedges.

 
This recipe can also be made into 'chicken cordon bleu' - chicken filled with ham and cheese. After the fillets have been cut in half horizontally almost all the way through, place a piece of swiss cheese and smoked ham into the opening, secure closed with toothpicks. Continue crumbing the chicken fillets before shallow-frying.