The idea of a chicken Kiev is to keep the butter sealed inside so that when you cut into it, runny butter oozes out. However, this is quite hard to achieve and, whether the butter spurts from inside or is poured over the Kievs from the pan, the flavour is just as good. So do not be downhearted if your Kievs spring a leak!
Preheat the oven to Gas Mark 6, 200°C, fan 180°C.
In a bowl, mash together the butter, parsley, chives, garlic, lemon peel and seasoning. Roll into four sausages and freeze. Meanwhile, with a very sharp knife, slice the chicken breasts almost in half horizontally so as to form a pocket. Open them up like a book, lay over some clingfilm or parchment, and flatten them with a mallet or rolling pin. Set aside until the butter is nearly frozen.
Lay open the breasts. Place one of the rolls of frozen butter down the middle of each then fold over the breast and secure as tightly as possible with cocktail sticks. Carefully roll each breast in the seasoned flour, making sure it is well covered, then in the beaten egg and then in the breadcrumbs. Roll for a second time in the egg and a second time in the breadcrumbs.
Place the coated chicken breasts on a rack in the oven and cook for 40 minutes until the chicken in cooked through, with no pink showing. Serve with green vegetables and rice or potatoes.
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