Air-Fryer Chicken Kiev
- 4 boneless chicken breasts 4 tbsp plain flour
- 1 egg, beaten 130g dried breadcrumbs
- For the garlic butter
- 60g salted butter, softened
- 1 large garlic clove, finely chopped
Mash together the butter and garlic. Form into a sausage shape, then slice into four equal discs. Place in the freezer until frozen.
Make a deep horizontal slit across each chicken breast, taking care not to cut through to the other side. Stuff the cavity with a disc of frozen garlic butter. Place the flour in a shallow bowl, the egg in another and the breadcrumbs in a third. Coat each chicken breast first in flour, then egg, then breadcrumbs.
Preheat the air-fryer to 180C/350F.
Add the chicken Kievs to the preheated air-fryer and air-fry for 12 minutes until cooked through. This is hard to gauge as the butter inside the breast is not an indicator of doneness, so test the meat in the centre with a meat thermometer – it should be at least 75C/167F; if not, cook for another few minutes.
