I’ve made these a few times but it’s taken a while to get them to the point where they’re the right balance of ‘easy’ and ‘yummy’ – having cooked them for my hubby and his parents for dinner last night, I think I’m now there

You’ll need:

• A number of large skinless chicken breasts roughly equivalent to the number of kievs required
• A couple of cloves of garlic per kiev
• About a tbsp of butter per kiev
• Some plain flour
• 2 eggs, beaten
• Roughly a slice of white bread per kiev

To make the kievs:

• Put the butter into a bowl, crush the garlic over it and then, using your hands or a fork (I find my hands easier), mix the garlic and butter until they’ve combined
• Put the bread into a blender or food processor and blitz until you’ve got breadcrumbs
• Using a sharp knife, make a slit about an inch or so deep and a couple of inches long into the side of each chicken breast, creating a pocket
• Using your hands, fill the pockets with enough garlic butter that they’re mostly full but you can still roughly close the pocket, sealing the butter inside – I find this is a messy rather than a scientific process, so don’t worry too much about getting it perfect.
• Dunk the chicken breasts in first the flour, then the beaten egg, and finally the breadcrumbs, making sure they’re fully coated, and place them onto a baking tray lined with tin foil
• Place in pre-heated oven at about 200°c for 25-30 minutes, or until they’re golden in colour and the chicken is fully cooked through
• Serve immediately with whatever you like to have chicken kievs with!