Cheat’s Chicken Kyiv

Prep & cook the chicken

• In a bowl mix together the panko breadcrumbs along with half the dried parsley and the paprika.
• With a rolling pin, bash the chicken to flatten it, so that it is thinner all over, this will make it cook more quickly.
• Dip the chicken in the beaten egg, season with salt and pepper then dip into the panko breadcrumbs. Press down gently to coat the chicken fully.
• Cook the chicken in the air fryer at 200°C, for 12 - 15 minutes, until cooked through. Alternatively you can cook the chicken in a conventional oven at 200°C/1 80° Fan for 25 minutes, until cooked through.
• Take your butter out of the fridge so that it’s easier to make your garlic butter later on.

Cook the creamed corn

• Heat a dash of oil in a pan on medium heat, add the corn and cook for a few mins, until the corn starts to turn golden brown.
• Make up the stock cube with 50ml boiling water per serving (e.g. if you are cooking for 4 people you need 200ml stock) and simmer gently for 5 minutes then add the crème fraîche and heat through.
• For the last minute of cooking, stir in the spinach and cook until it wilts.

Make the garlic butter

• Mash together the butter, garlic granules and the rest of the dried parsley. This is your garlic butter.

Plate up

• Dot the garlic butter on top of each piece of chicken and plate it up with the creamed corn and spinach.