Method

• Preheat the oven to 200C/180Cfan/Gas6.
• Mix the white garlic and Black Garlic with the softened butter and parsley. Season the mixture with salt and freshly ground black pepper.
• With a sharp knife slice into the side of the chicken breast to make a pocket. Stuff the Black Garlic butter mixture into each pocket.
• Get 3 dinner plates. Put the flour on one, season with salt and freshly ground black pepper. On the second plate put the beaten eggs. On the third plate put the Panko breadcrumbs.
• First coat both sides of the chicken breast in the seasoned flour, shake off any excess flour. Then dip into the beaten egg followed by the breadcrumbs.
• Place the coated chicken breasts onto a plate. Refrigerate for 1 hour.
• When ready to cook, heat the oil and butter together in a large frying pan. Fry the chicken breasts on both sides until golden brown. Transfer to the oven. Bake for 25 – 30 minutes until cooked.

Top Tip: white breadcrumbs are a good alternative to Japanese Panko breadcrumbs. To check if the Black Garlic Chicken Kyiv is cooked use a sharp knife to make an incision in the top of the chicken breast. The meat should be white not pink.