Lemon and Herb Chicken Kiev

  • Serves 10
  • 50 g Schwartz Lemon and Herb Wing Seasoning (40g for the filling, 10g for the breadcrumbs)
  • 250 g Butter, softened
  • 10 Skinless, Boneless Chicken Fillets
  • 225 g Dried Breadcrumbs
  • 75 g Parmesan, grated
  • 5 Eggs, beaten
  • 125 g Plain Flour
  • 4 tbsp Oil, for frying

1. Place the butter and 40g of the Schwartz Lemon and Herb Seasoning in a bowl and mix until well combined. 2. Shape the butter mixture into a long sausage shape using cling film, then tightly wrap and chill until firm. When completely chilled cut into 20 discs. 3. Lay the chicken breast on a chopping board. Use a sharp knife to make a deep pocket inside the breast by pushing the point of the knife into the fat end. Keep going halfway into the fillet, but be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. 4. Push 2 discs of butter inside each breast, press to flatten and re-seal with your hands. Set aside. 5. Mix the breadcrumbs and parmesan on one plate and tip the eggs onto another. 6. On a third plate mix the flour with the remaining 10g of Schwartz Lemon and Herb Wings Seasoning. Dip each breast in the flour, the eggs and finally the breadcrumbs, repeating so each Kiev has a double coating. Chill for 1 hour between cooking. 7. To cook, heat the oven to 180℃/350℉/Gas Mark 4. Heat the oil in a large frying pan over a medium-high heat. 8. Fry the Kievs in batches for 2-3 minutes each side until golden. Transfer to a baking tray and cook for 20-25 minutes until cooked through.