CHICKEN KIEV ITALIAN STYLE

175 gm butter, softened
1 tbsp lemon juice
25 gm pimento-stuffed olives, chopped
25 gm pitted black olives, chopped
1 tbsp chopped fresh basil
Salt and ground black pepper
6 skinless boneless chicken breasts
Cocktail sticks to secure
1 egg, beaten
25 gm season flour
125 gm white breadcrumbs
50 gm fresh grated parmesan cheese
Vegetable oil for deep-frying
Lemon wedges and fresh basil sprigs to garnish

Combine butter with lemon juice, olives, garlic, basil, season well. Spoon into a piece of grease proof paper. Roll up into a cylinder shape. Twist in the ends. Chill to firm.

Meanwhile, place the chicken between 2 pieces of dampened greaseproof paper. Beat with a meat mallet or rolling pin to flatten the meat.

Cut the butter in slices. Place one slice into the centre of each breast. Roll the chicken around the butter and secure with the cocktail sticks.

Coat the chicken with seasoned flour, then into the breadcrumb/parmesan mix until all 6 are evenly coated.

Chill the Chicken Kiev for a least 1 hour - this helps the coating to firm and set well.

Heat the oil in a large saucepan*. Test the heat by dropping in a few breadcrumbs - if they sizzle, the oil is hot enough.

Deep-fry two breasts at a time, cook for 15 minutes until they are golden brown. (Do not pierce the chicken or the butter will escape.)

When cooked, remove, drain on a kitchen towel and serve immediately with lemon wedges and basil, baby potatoes and a fresh garden salad.

*For a healthy alternative, oven-bake at 180 C for 25 minutes until golden and crisp.