This retro favourite that’s making a big comeback. But don’t fall into the trap of buying readymade, making your own is a world away, succulent chicken crisped to perfection and oozing garlic butter.
- 4 x 175g skinless chicken breasts
- 150g soft salted butter
- 6 cloves garlic very finely chopped
- 3 tbsp finely chopped parsley
- ground pepper
- 6 tbsp plain flour
- 4 eggs beaten
- 200g dried breadcrumbs
- With a sharp knife, make a small incision through the thicker end of the breast and carefully run the knife through so you end up with a pocket effect. Try to make sure you don’t pierce the meat. Repeat with the other three.
- Mix the butter, garlic, parsley and pepper together well
- Place the butter into a piping bag and snip off the end
- Pipe the butter into the pocket you have just created then repeat with the other three breasts. Secure the opening with a cocktail stick if needed.
- Next, dust each breast in flour, dip in beaten egg and finally coat in breadcrumbs, making sure the hole you made is coated really well
- Then this is the important bit, chill well until the butter is very hard
- You can cook the kievs either in the oven or by deep frying them
To oven cook, preheat the oven to 200C.
- Shallow fry the breasts in 2cm oil on both sides for a couple of minutes to brown nicely then pop onto a wire rack on a roasting tray and cook in the preheated oven for 12-14 minutes, or until the chicken is cooked through.
To deep fry, fill a deep pan one third full with vegetable oil and heat to 175-180C.
- When ready to cook, carefully place the kievs into the hot oil and cook until light brown, crispy and cooked through, this will take about 10-12 minutes
- Once cooked remove the cocktail stick and serve piping hot.