CLASSIC CHICKEN KIEVS

CLASSIC CHICKEN KIEVS

Who doesn’t love chicken Kievs? I think it’s the best thing ever! Burnt onion ketchup would be a great accompaniment.

INGREDIENTS

SERVES: 2

100g softened butter

3 tablespoons finely chopped flat-leaf parsley

2 garlic cloves, grated

1 teaspoon salt

½ teaspoon cayenne pepper

2 large skinless chicken breasts

150g plain flour

2 large eggs, beaten

150g fine panko breadcrumbs

Vegetable, groundnut or other flavourless oil, for cooking

Flaky sea salt

Crisp green salad, to serve

METHOD

1: In a bowl, beat together the butter, parsley, garlic, salt and cayenne pepper with a wooden spoon. Set aside but don’t refrigerate as the butter must remain soft.

2: Take the chicken breasts and using a sharp, thin knife, make a small hole at the fattest end, then push the knife into the middle of the breast, trying not to cut all of the way through. Keep working the knife around to form a large enough opening to get the butter in. With a small spoon, fill each of the chicken breasts with as much butter as you can get in the hole.

3: Dust the breasts all over with the flour, then dip them into the beaten eggs. Finally, roll them around in the panko breadcrumbs. Place the chicken on a plate, cover and refrigerate for at least 20 minutes or until needed.

4: Preheat the oven to 200°C/Gas Mark 6.Warm a little oil in a large, non-stick frying pan over a low–medium heat. Place the Kievs in the pan and colour gently for 3–4 minutes on each side. When the chicken breasts have taken on a lovely golden colour, sprinkle them with a pinch of flaky sea salt, place on an oven tray and roast for 10–15 minutes until they are cooked through. Serve with a crisp green salad.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 2

100g softened butter

3 tablespoons finely chopped flat-leaf parsley

2 garlic cloves, grated

1 teaspoon salt

½ teaspoon cayenne pepper

2 large skinless chicken breasts

150g plain flour

2 large eggs, beaten

150g fine panko breadcrumbs

Vegetable, groundnut or other flavourless oil, for cooking

Flaky sea salt

Crisp green salad, to serve

METHOD

1: In a bowl, beat together the butter, parsley, garlic, salt and cayenne pepper with a wooden spoon. Set aside but don’t refrigerate as the butter must remain soft.

2: Take the chicken breasts and using a sharp, thin knife, make a small hole at the fattest end, then push the knife into the middle of the breast, trying not to cut all of the way through. Keep working the knife around to form a large enough opening to get the butter in. With a small spoon, fill each of the chicken breasts with as much butter as you can get in the hole.

3: Dust the breasts all over with the flour, then dip them into the beaten eggs. Finally, roll them around in the panko breadcrumbs. Place the chicken on a plate, cover and refrigerate for at least 20 minutes or until needed.

4: Preheat the oven to 200°C/Gas Mark 6.Warm a little oil in a large, non-stick frying pan over a low–medium heat. Place the Kievs in the pan and colour gently for 3–4 minutes on each side. When the chicken breasts have taken on a lovely golden colour, sprinkle them with a pinch of flaky sea salt, place on an oven tray and roast for 10–15 minutes until they are cooked through. Serve with a crisp green salad.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

Buy Book