CARIBBEAN JERK CHICKEN KIEV

- METHOD -

Combine all the flavoured butter ingredients together. Spoon the butter onto wax paper and shape it into a log. Place butter in the freezer to set.

Make a thin slit lengthwise along the top of each breast, taking care not to cut all the way through. Cut slices of the hard flavoured butter and place them in the slit you made. Use toothpicks to close the slit.

Dip each chicken breast first into the flour and shake of any excess. Then dip the breasts in the egg and then roll them in panko crumbs so the breasts are completely covered.

Heat 2cm vegetable oil in a non-stick pan.

Fry the breasts until golden.

NB: Ensure you fry the side with the cut first. As the butter will still be frozen inside, there is no chance of it leaking out during this initial cooking.

Place the golden breasts, cut side up, on a baking sheet lined with baking parchment. Bake in a pre-heated 180˚C oven for 25-30 minutes.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za