Prep
15m
Cook
15m
Total
30m
Shop
Clare's Amazon Shop
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a small bowl, mash the butter with the garlic, parsley, lemon zest, and salt. Place it on a piece of cling film, roll into a log, and freeze for at least 15 minutes until firm.
Step 2
Slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Cut the chilled butter into two pieces and stuff one into each chicken pocket. Press to seal. Secure with cocktail sticks if needed.
Step 3
Season the flour with salt and pepper. Dredge each stuffed chicken breast in flour, then dip into the beaten egg, and finally coat in breadcrumbs. For extra crunch, mix the breadcrumbs with a drizzle of olive oil before coating.
Step 4
Preheat your air fryer to 190°C (375°F). Place the chicken in the basket and cook for 12–15 minutes, turning halfway through, until golden and cooked through. Internal temp should hit 75°C (165°F).
Step 5
Let the Kievs rest for a few minutes before slicing, allowing the buttery centre to settle slightly. Serve with mashed potatoes, peas, or a simple salad.
For
2
M
I
For the garlic butter:
50
g
Unsalted butter, softened
2
Garlic cloves, finely minced
1
tbsp
Fresh parsley, finely chopped
1/2
Lemon zest
1
pinch
Salt
For the chicken:
2
Chicken breasts, large
Salt
Pepper
2
tbsp
Plain flour
1
Egg, beaten
60
g
Breadcrumbs, panko or regular
1
tbsp
Olive oil, optional
+ Add all to shopping list
Per Serving
Calories
682kcal
Fat
37g
Carbs
29g
Protein
56g
Made it? Claim it.
Cancel
Prep
15m
Cook
15m
Total
30m
Shop
Clare's Amazon Shop
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a small bowl, mash the butter with the garlic, parsley, lemon zest, and salt. Place it on a piece of cling film, roll into a log, and freeze for at least 15 minutes until firm.
Step 2
Slice a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Cut the chilled butter into two pieces and stuff one into each chicken pocket. Press to seal. Secure with cocktail sticks if needed.
Step 3
Season the flour with salt and pepper. Dredge each stuffed chicken breast in flour, then dip into the beaten egg, and finally coat in breadcrumbs. For extra crunch, mix the breadcrumbs with a drizzle of olive oil before coating.
Step 4
Preheat your air fryer to 190°C (375°F). Place the chicken in the basket and cook for 12–15 minutes, turning halfway through, until golden and cooked through. Internal temp should hit 75°C (165°F).
Step 5
Let the Kievs rest for a few minutes before slicing, allowing the buttery centre to settle slightly. Serve with mashed potatoes, peas, or a simple salad.
For
2
M
I
For the garlic butter:
50
g
Unsalted butter, softened
2
Garlic cloves, finely minced
1
tbsp
Fresh parsley, finely chopped
1/2
Lemon zest
1
pinch
Salt
For the chicken:
2
Chicken breasts, large
Salt
Pepper
2
tbsp
Plain flour
1
Egg, beaten
60
g
Breadcrumbs, panko or regular
1
tbsp
Olive oil, optional
+ Add all to shopping list
Per Serving
Calories
682kcal
Fat
37g
Carbs
29g
Protein
56g
Made it? Claim it.
Cancel
