Chicken kiev is delicious and, despite being a retro dish, still popular.

Ingredients

• 4 boneless chicken breasts or 6-8 boneless thigh portions, skin removed
• 100 grams garlic butter, softened
• 1½ cups dry breadcrumbs
• 1 tablespoon fresh sage, chopped

Method

1. Place the chicken pieces between two layers of dampened plastic wrap and hit gently with a mallet or rolling pin to an even thickness, about 1cm thick.
2. Spread the chicken thinly using half the garlic butter.
3. Mix the breadcrumbs and sage together. Coat each chicken portion in the breadcrumb mixture, pressing it on firmly.
4. Heat the remaining butter with a tiny dash of oil in a frying pan and, when hot, cook the chicken over a moderate heat for 4-5 minutes on each side until the chicken is golden and the juices run clear when pierced with a skewer or fork. Pan the chicken on absorbent paper to soak up any excess butter if wished.
5. Serve with steamed Brussels sprouts tossed with chopped sage or fresh thyme and seasoned with plenty of salt and pepper.