Juicy chicken breast stuffed with garlic butter and coated in a delicate breadcrumb - after making your own Kievs you won't want to go back to shop bought - these are delicious!
We have accompanied the method with photos so it is easier to follow along, you can buy your chicken HERE.
Our recipe serves 4, to serve 2 just half the ingredients.
Ingredients:
4 chicken breasts with mini fillets attached
100g plain flour
3 beaten eggs
200g dried, fine breadcrumbs (you can buy these boxed or make your own from stale bread)
Oil to fry OR an air fryer.
Tooth picks and a sharp knife!
For the butter filling:
2 cloves garlic grated
handful parsley well chopped
50g butter (softened - leave out of the fridge overnight before making)
squeeze lemon juice
Method:
Make the butter - beat all the ingredients together and season with salt and pepper. Place mixture onto a sheet of clingfilm and roll into a log shape. Place into the fridge until hardened. You can do this up to 3 days in advance.
Take your chicken breasts and remove the mini fillets, set aside. Cut half way down the breast to create a pocket - be careful not to cut all the way through. This is where your butter will go. Pat out the mini breast slightly with a gentle 'bash' of a rolling pin.
below left - whole breast below right - the mini fillets removed and pocket sliced into the breast
3. Divide your butter into 4 pieces and mold with the warmth of your hands to place inside each pocket you have made in the chicken breasts. Take the mini fillet and place over the butter, pull the sides of the breast together to encase the butter in the chicken - we secured this with toothpicks (just remember to take them out when serving!)
4. Place your flour, eggs and bread crumbs into separate bowls. Coat each breast in flour, then egg then breadcrumbs, back into the egg and then again into the breadcrumbs and set aside (this step can be completed a day before and the chicken left in the fridge prior to cooking).
5. To cook: Preheat oven to 200C/180C fan/Gas mark 6 and prepare a baking tray with baking paper. Heat a layer of oil in a pan, fry the Kievs for 2-3 minutes on each side, place onto kitchen paper to drain excess oil and then place into the preheated oven for 20 minutes.
If you have an air fryer you can place the Kievs into the basket and cook on the chicken setting (180 for 20-25 minutes).
Ensure chicken is cooked through before consuming.
Serve with your fave accompaniments - we're opting for classic mash and beans!
