5 Farmdrop products in this recipe
Preheat the oven to 180°C. In a mixing bowl, add the crushed garlic, chopped wild garlic, softened butter and a pinch of salt and pepper. Combine well with your hands and pop your butter in the fridge to firm up.
Take one chicken breast, locate the loose mini-fillet from the underside of the breast and fold out. Carefully make an incision into the fattest part of the breast with your knife where the loose fillet joins the bigger fillet and prise open with your finger. Take 1 tbsp of your butter and stuff into the pocket. Bring the loose mini-filled back over to conceal the pocket. Repeat with the other breast.
Lay out three separate plates for the flour, beaten egg and breadcrumbs. Add a good pinch of salt and pepper to the flour and dust each breast in the seasoned flour. Shake off the excess flour, then dunk each breast into the egg, then coat in the breadcrumbs, back into the egg and a final coating of breadcrumbs.
Heat a glug of olive oil in a frying pan and fry the kievs on both sides until crispy. Pop on a baking tray then into the oven for 15 minutes until cooked through.
Serve warm with wilted spinach and buttered new potatoes.
Top tip Add 1 tbsp of grated Parmesan to the seasoned flour for a richer crumb
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