1. Combine the garlic, chopped parsley, softened Stork Margarine, mayonnaise and lemon juice. Wrap mixture into a tube shape with cling film. Cool in the refrigerator for 15 minutes.
2. Lay a chicken breast on a chopping board. Using a sharp knife, make a deep pocket inside of the breast. The easiest way to do this is to push the point of the knife halfway into the fat end of the chicken. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining chicken breasts.
3. Take the garlic mixture and remove cling film. Slice into 12 discs. each breast will have 2 discs about 15g each. Push 2 discs into each chicken breast. Press to flatten slightly and reseal the pocket as much as possible using your hands. Set aside.
4. Preheat the oven to 180°C. Meanwhile heat 10ml of the vegetable oil in a small frying pan. Add the Knorr Chicken Stock Pot and stir over gentle heat for 2-3 minutes until the stock has melted. Remove from heat, leave to cool for 10 minutes then rub mixture into the chicken breasts.
5. Mix the breadcrumbs with the Parmesan, Robertsons Freshly ground Black Pepper and Robertsons Paprika, then tip onto a tray. Tip the flour onto a separate tray, and place the eggs in a bowl.
6. To crumb the chicken, start with coating in flour, making sure to dust off any excess. Dip straight into the beaten egg, and finally the breadcrumb mixture. Repeat this twice for each chicken breast so each has a double coating. Chill for 30 minutes before cooking.
7. Heat the remaining oil in a large frying pan over medium-high heat. Fry the chicken kievs for 2 minutes on each side until golden. This can be done in batches. Place in a baking tray.
8. Bake in the oven for 15-20 minutes, until chicken is cooked all the way through and garlic butter is starting to melt.
9. Serve with your favourite salad and or steamed vegetables.
10. Please note: This recipe requires 15mins cool time and 30 minutes chill time.

This recipe was provided by What’s for Dinner.

raeesak@nmgroup.co.za