Chicken Kiev with Ratatouille - James Martin Chef

Ingredients

• 2 French trimmed chicken breasts
• 125g butter
• 2 garlic cloves
• 1 tbsp capers
• 1 small bunch mint, chopped
• 1 anchovy, chopped
• 75g plain flour, seasoned
• 2 eggs, beaten
• 100g panko breadcrumbs
• Vegetable oil, for frying
• 50ml olive oil
• ½ onion, peeled and diced
• 2 garlic cloves, peeled and crushed
• 1 courgette, diced
• ½ aubergine, diced
• 1 red pepper, diced
• 2 tomatoes, diced
• 1 small bunch of basil
• Salt and pepper
• Beat together all the butter ingredients, roll into a sausage shape in cling film
• Remove the skin and fillet from the chicken. Cut a hole all the way through the chicken breast from top to almost the bottom, then fill with the butter and seal with the chicken fillet.
• Coat in flour and egg twice and then coat in breadcrumbs.
• Heat the vegetable oil in a large pan to 160°C. Fry the chicken for 8-10 mins until cooked through and golden brown, drain onto kitchen paper, and season with salt.
• Place the Chicken Kiev on a plate and serve with the ratatouille.