Masterclass - Chicken Kiev with Creamed Leeks - James Martin Chef

Ingredients

• 200g butter, softened
• 2 bulbs garlic, roasted in tin foil for 40 minutes
• 1 small bunch of parsley, chopped
• salt and pepper
• ½ a lemon, juice only
• 2 French trimmed chicken breasts, skinned
• 2 eggs, beaten
• 75g plain flour, seasoned
• 100g panko breadcrumbs
• vegetable oil, for frying
• 400g leeks, sliced
• 100ml double cream
• Watercress, for garnish
• Heat the vegetable oil in a large pan to between 166°C and 170°C.
• Mix the butter, garlic and the parsley together. Season, then squeeze in ½ a lemon. Spoon onto cling film, then roll up into a sausage and chill.
• Remove the skin and fillet from the chicken. Cut a hole all the way through the chicken breast from top to almost the bottom. Fill the hole with the butter, then seal with the chicken fillet.
• Coat each chicken breast first in flour, then in egg, and then again so they are coated with each twice. Next, coat with breadcrumbs, pressing these in so the chicken is completely covered.
• Fry for 9-10 minutes until cooked through and golden brown. Drain onto kitchen paper, season with salt.
• Meanwhile, fry the leeks in a tablespoon of the garlic butter and the cream and cook for 2-3 minutes. Season and add the lemon juice.
• To serve, spoon the leeks onto the centre of the plate, top with the chicken Kiev and sit the watercress on the side.