Crispy chicken Kiev with garlic butter

• In a pan, over medium heat, fry the bacon with a tiny drizzle of olive oil until golden and crispy. Remove and crumble it with the help with a sharp knife. Set aside.

Garlic butter:

• Peel the garlic. Then finely chop it together with the parsley.
• Add the garlic and the parsley to the softened butter. Add a pinch of cayenne pepper and mix to incorporate the ingredients into the butter.
• Using a piece of cling film, form a roll with the butter and place in the fridge to firm up.

Stuff the chicken breasts:

• Work each breast at a time on the kitchen board. Start by pulling back the loose fillet on the back of the breast - put the knife in the opposite direction and slice to create a long pocket. Open the pocket up with your fingers. Cut a slice of the garlic butter and push it into the pocket. Add some of the crumbled bacon on top of the butter. fold and seal back the chicken pocket, making sure you cover the butter completely. Close it with a tooth pick or tie it with kitchen string.
• Preheat the oven - 180C
• Place the flour in a shallow bowl. Whisk the eggs in another bowl. And put the breadcrumbs in a third bowl.
• Evenly coat each chicken breast in the flour, then in the egg and finally turn them in the breadcrumbs.
• Place 2cm of oil in a frying pan and shallow fry the breasts on a medium to high heat for a couple of minutes in each side.
• Transfer the chicken breasts to an oven tray lined with baking paper and bake in the oven for 10 mins or until cooked through