The Fabulous Baker Brothers

The Fabulous Baker Brothers share their recipe for this nostalgic chicken dish, stuffed with garlic butter

Henry: "These have been a massive hit at my butchery. I have memories of getting these from M&S on Friday night once in a blue moon. The way the garlic butter would ooze out used to fill me with delight. Free-range breasts are best."

Serves 2

• 2 garlic cloves
• 120g butter
• Small bunch parsley, coarsely chopped
• 1 lemon
• 2 skinless chicken breasts
• 30g flour
• 2 eggs
• 50ml milk
• 100g breadcrumbs

1. Crush the garlic into a food processor, add the butter and the coarsely chopped parsley. Zest the lemon in, and add a pinch of salt and pepper. Blend till you have a smooth green butter. Remove and set aside.

2. Take the chicken breast and turn it upside down. Lift up the inner fillet, then using a sharp knife make a small slit on the other side into the thick part of the fillet to make another flap. Open the two flaps to give you a butterflied chicken breast. Season with a little salt and pepper. Spoon a generous amount of the green butter in, and close the flaps to seal. Place in the fridge for 1 hour to firm up.

3. Now to 'pane', or breadcrumb: dust the breast in the flour and shake off any excess. Whisk the milk and eggs together and season with a pinch of salt. Dip the kiev into the egg and then into the crumbs. And then repeat the egg and crumb dipping once more. Place back into the fridge to firm up again.

4. Heat the oven to 180°C, fan 160°C, gas mark 4. Heat a large frying pan and add a splash of oil and a knob of butter. Place the kievs in and brown carefully on each side. When golden, place into an oven dish inside a piece of foil. Pour any pan butter over the top and bake for 20 minutes or until done. Slice in half and serve, pouring any escaped butter back on the top.

Tip

Try changing the butter - tarragon, anchovy, truffle oil or spices all add interest to the dish. Chips or mash are a good pairing.