We're not sure we can recall another world famous dish from the Ukraine... but with this one as awesome as it is... who needs it! Roasted garlic and herby butter oozing out of a succulent chicken breast, coated in crisp golden breadcrumbs. WIN!
Preheat an oven to 180°C. Separate the cloves of garlic from the bulb and roast them in the oven in a little oil for 20 minutes (leave the skins on).
Blitz the bread in a food processor to a fine crumb, then transfer the crumbs to a flat tray, through a fine sieve to get rid of any bigger bits and stir in the paprika and lemon.
Add the butter, parsley and zest of the lemon into the food processor. Pop the garlic out of their skins and add to this mix, then blitz until smooth. Spread the butter on some parchment paper and roll into a ‘sausage shape’, Clingfilm, and place in the fridge to set for at least 2 hours. This butter won’t all be used, but it will keep for next time and has loads of uses!
Lay the chicken breast flat, and cut an incision to create a pocket, making sure you don’t cut all the way through the meat. Slice some butter about finger-sized, and stuff it into the chicken pocket.
Season the chicken with salt and pepper. Dip the chicken breast into the flour, then the bowl of beaten eggs. Dunk once more in flour then egg to get a double layer before lastly covering it in the breadcrumb mixture. (This double flour egg layer keeps the butter inside extra protected as it cooks.)
Heat some oil in a pan, and fry the chicken on each side until golden brown, this should take 2-3 minutes in total. Place the chicken breast on a tray and bake for about 20 minutes. Serve the chicken with either a fresh tomato and red onion salad with rocket and drizzled olive oil, and a wedge of lemon to garnish or in the winter it’s great with carrot and turnip mash and a side of broccoli.