Chicken Kievs Recipe
These have been a massive hit at my butchers. I have memories of getting these from M&S on a Friday night once in a blue moon. The way the garlic butter would ooze out in the most unnatural way filled me with such delight.
Free range breast are best.
2 skinless chicken breasts
Salt and pepper
2 cloves garlic
Small bunch of parsley
Pre heat the oven to 180c.
Crush the garlic into a food processor, add the butter and the coarsely chopped parsley.
Zest the lemon in and a pinch of salt and pepper.
Blend till you have a smooth green butter. Remove and set aside.
Take the chicken Breast and turn it upside down. Lift up the inner fillet, then using a sharp knife make a small slit on the other side into the thick part of the fillet to make another flap. Open the two flaps to give you a butterflied chicken breast.
Season with a little salt and pepper.
Spoon a generous amount of butter in and close the flaps up sealing the butter in.
Place in the fridge for 1hour to firm up.
Now to pane or breadcrumb, dust the breast in the flour and shake off any excess.
Whisk the milk and eggs together and season with a pinch of salt.
Dip the Kiev into the egg and then into the crumbs, repeat the egg and crumbs twice.
Place back into the fridge to set up again.
Heat a large frying pan and add a splash of oil and a knob of butter.
Place the kievs in and brown carefully on each side. When golden place into an oven dish inside a piece of foil.
Pour any pan butter over the top and bake for 20min or until done. Slice in half and serve, pour and escaped butter back on top.
Chips or mash is a good pairing.
TOP TIP: try changing the butter. Tarragon, anchovy, truffle oil, spices add interest to the dish.