This is a bit retro, but far better than those ones you used to get out of a packet when you were a kid! Who on this world doesn’t love a chicken Kiev? Although this is a really easy recipe it is a little bit faffy but well worth it! When you get the hang of it, you can stuff them with whatever you want!
30g salted butter – you can use unsalted but you will have to season it
1 x large clove garlic crushed
2 x tsp (teaspoons) chives – you can use parsley but there’s nothing better than the oniony taste of chives with garlic
2 x skinless chicken breasts, removing the mini fillet but keep it aside
50g flour well seasoned – use any, it really doesn’t matter
1 x egg beaten
50g breadcrumbs – I whizz up any leftover stale bread and store the breadcrumbs in the freezer
First of all make your garlic butter – in a bowl put the butter, crushed garlic and chives, and mash together with a fork
Once combined, place in cling film and roll into a sausage shape, quite tightly, and place in the fridge for 30 mins to allow to harden
Once the butter has chilled, prepare your work station with the chicken breasts (mini fillets removed), seasoned flour on a plate, beaten egg in a bowl, and breadcrumbs in a bowl
Prepare your chicken by inserting a knife into the thickest end of the breast. Make sure not to go right through, you want to make a ‘sock’.
Then, gently make the hole bigger inside using your finger – it needs to be big enough for half of the butter
Cut your butter sausage in half and insert into the slit, pushing it all the way in
Using the mini fillet, plug the hole. roll up the thinner end of the chicken breast underneath the kiev
Coat with flour, then egg, then breadcrumbs
Chill in the fridge for 15-20 mins. Meanwhile, preheat a baking tray in the oven 160 fan
Once the oven has heated, place the Kiev onto the tray and drizzle with a little oil. Bake for 35 mins
I’m serving them with a chicken skin shard, mash and spinnach – a delicious and relatively healthy dinner!
for the Kievs, serves 2
Cals – 351, fat – 16.3, carbs – 18.6, protein – 30.1,