Until recently my only experience of Chicken Kiev was the frozen supermarket variety, I loved them when I was younger but the thought of eating one now makes me shudder. If that's your only experience of chicken Kiev or if (gasp!) you've never tried one at all then you really are missing out on a treat. The real thing freshly made is a joy to eat, crispy crumbed chicken with a garlic butter centre, cut into one and the butter oozes out and floods your plate. Food heaven!
RecipeIngredients: (serves 4)
- 4 Large chicken breasts,
- 120g butter,
- 2 Cloves of garlic crushed to a paste,
- 2 tsp Parsley, finely chopped,
- 1 tsp Tarragon, finely chopped (optional),
- 1 egg lightly beaten,
- Plain flour for dusting,
- 2 Cups of breadcrumbs.
- First make the filling my mixing the butter, garlic, parsley and tarragon (if using) together in a bowl season to your liking and set aside.
- Preheat your oven to Gas 5/190c/375f
- Slice through the chicken breasts horizontally about 3/4 of the way through and open them out.
- Place a sheet of cling film over each breast and bash them out gently with a rolling pin. You don't want to make them really thin so be gentle!
- Pack 1/4 of the butter mixture into the centre of each chicken breast then roll them tightly around the filling. Make sure the butter is well secured inside, you don't want your lovely butter to leak out!
- Finally the Kievs need to be breadcrumbed, take one of your chicken breasted and dust it with flour, then dip it in the beaten egg and finally in the breadcrumbs making sure it is well coated.
- Repeat with the rest, place them on an oven proof tray and bake until golden brown and the meat feels firm to the touch (around 45mins)