2 free-range chicken breasts
25 g butter
1 clove of garlic, crushed
ground almonds (about 50 g)
smoked paprika, ½ to 1 tsp
ground cumin, ½ to 1 tsp
handful of fresh parsley, finely chopped
freshly ground black pepper
ghee, duck or goose fat for frying
cocktail sticks to hold the kievs together
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Place the chicken breasts on a board and using a meat hammer bash them out a little. Make a slit in the chicken breasts where you will put the garlic butter. Mix the crushed garlic clove with the butter and a little of the fresh parsley in a bowl until well combined.
3. Place a spoonful of the garlic butter into the slit you have made in each chicken breast. Stick two cocktail sticks through each breast to hold the slit closed.
4. On a plate mix the ground almonds with some smoked paprika, ground cumin, a little fresh parsley and salt and pepper. Crack the egg into a bowl and lightly beat. Dip the chicken breasts first into the egg and then roll in the ground almond mixture to get a good coating on both sides.
5. Place the kievs onto a plate. Heat the cooking fat in a frying pan and then fry the kievs for 3-4 minutes per side to get a nice crispy coating.
6. Place the kievs into an ovenproof dish and bake for 15 minutes or until the chicken is cooked through. Remove the cocktail sticks before serving.