Directions

1. 1

   Carefully insert a sharp knife into the thickest end of each chicken breast, angling it horizontally. Gently cut a deep pocket along the length of the breast, staying about halfway deep and being careful not to cut all the way through to the other side. Use your finger to gently open and expand each pocket. Divide the softened wild garlic butter into four portions of 25g each. Carefully stuff each pocket with one portion of butter, pushing it deep into the cavity. Set the stuffed breasts aside.

2. 2

   Arrange three separate shallow bowls in a line. Place the seasoned flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs in the third. Working with one chicken breast at a time, coat it thoroughly in the flour, shaking off any excess. Dip it into the beaten egg mixture until completely coated, then press it firmly into the breadcrumbs to coat all sides. Dip the breast back into the egg for a second time, then coat once more in the breadcrumbs for an extra-thick crust. Place on a clean plate and repeat with the remaining chicken breasts. Cover the plate with plastic wrap and refrigerate for at least 1 hour.

3. 3

   Preheat the oven to 180°C (160°C fan/gas mark 4). Pour sunflower oil into a large shallow pan to a depth of about 2cm and place over medium-high heat. Allow the oil to reach approximately 160–170°C, or until a small piece of breadcrumb sizzles immediately when dropped in.

4. 4

   Carefully place the chilled chicken breasts into the hot oil, working in batches if necessary to avoid crowding the pan. Fry for 2–3 minutes on the first side until the coating turns deep golden brown. Carefully flip each breast and fry the other side for another 2–3 minutes until equally golden. Using a slotted spoon or spatula, transfer the fried chicken to a baking tray lined with parchment paper.

5. 5

   Place the baking tray in the preheated oven and bake for approximately 15 minutes, until the chicken is cooked through. To check for doneness, insert a meat thermometer into the thickest part of the chicken, ensuring the internal temperature reaches 165°F (74°C). The breading should remain golden and crispy.

6. 6

   Remove the cooked chicken kyivs from the oven and allow to rest for 2 minutes. Arrange each chicken breast on a serving plate alongside fresh mixed salad leaves and a lemon wedge. Serve immediately while the golden crust is still crispy and the garlic butter inside is warm and aromatic.