Ingreadient :

• 2 French trimmed chicken breasts, cut in half
• 200g butter
• 2 bulbs garlic
• Drizzle olive oil
• 1 small bunch parsley, chopped
• 100g nduja
• Salt and pepper
• 2 eggs, beaten
• 75g plain flour, seasoned
• 100g panko breadcrumbs
• Vegetable oil for frying

To serve

• 50g butter
• 50 ml water
• 100g Kale
• ½ a hispi Cabbage
• 150g fresh peas

Direction :

1. Roast the garlic in a tin foil parcel, drizzled in oil, at 180c for 40 minutes. Squeeze the garlic out.
2. Heat the vegetable oil in a large pan to 160c.
3. Mix the butter, garlic, nduja and the parsley together and season.
4. Remove the skin and fillet from the chicken. Cut a hole almost all the way through the chicken breast and fill with the butter. Seal with the chicken fillet.
5. Coat the Kiev in flour and egg twice and then breadcrumbs. Fry for 10 to 12 minutes until cooked through and golden brown, drain onto kitchen paper and season with salt.
6. Meanwhile, fry ½ the kale until crisp then drain and then cook the vegetables in the butter and a water for 2 minutes
7. To serve, spoon the veg into the centre of the plate and top with the chicken Kiev. Sit the crispy kale alongside.