Flava Packs’ Jerk Chicken Kyiv Recipe

Place all the garlic butter ingredients in a bowl and season well. Mash with a wooden spoon until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast.  Easiest way is starting from the fat part and work your way down to the thinner side.  Push some of the butter we made inside each chicken breast, press to flatten and re-seal with your hands.  Set aside.

Mix the breadcrumbs and Flava Packs' Jerk seasoning on one plate, the eggs onto another.  On third plate, mix the flour with Flava Packs’ Jerk seasoning and some salt.  Dip each breast in the flour, then the egg and finally the breadcrumbs, repeat so each Kyiv is double coated (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze until ready to cook.

To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kyivs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.