Chicken Kiev

Method

1. Cut chicken breast in half. With a sharp, pointed knife remove bones from breast, leaving wing joints (including bones) attached. Cut wings off at first joint and scrape meat off bone so it is clean and attached to breast. Peel away skin.
2. Place the 2 pieces of breast between 2 sheets of baking paper or plastic wrap and pound until thin with a mallet or the end of an empty wine bottle. Cut butter into 2 pieces and roll each into a cork shape. Chill. Place a roll of butter at base of each chicken breast, diagonally in line with wing bone. Sprinkle with salt, pepper and chives.
3. Fold chicken flesh over butter, then roll up towards bone, folding sides in as you go to enclose butter completely inside chicken. The flesh will adhere without skewers. Coat each breast lightly with flour, dip in egg and roll in breadcrumbs. Refrigerate for at least 2 hours.
4. Heat oil in large saucepan, using enough to cover chicken breasts. To test if oil is hot enough, drop a cube of bread into it. The bread should rise to the surface immediately. Gently lower chicken into oil and fry for 4½–5 minutes or until golden brown. (This is the only tricky part to chicken Kiev. The oil must be hot enough to brown chicken breast, but not colour it too much before chicken is cooked through.) If chicken starts to brown too quickly during this time, lower the heat. Remove from oil, drain on paper towels and serve immediately, with warm straw potatoes (the packaged variety will do).