I love garlic and I love chicken, so of course, I love kievs! But it’s so hard these days to find a good chicken kiev that’s not completely processed and doesn’t cost you an arm and a leg. This recipe gives you the best of both worlds, cheap to make and not minced up with other chicken bits you’d rather not know about! Best of all, the leftover egg and bread crumbs can be used to make my delicious crumb cakes!
- 4 smallish chicken breast fillets, skins removed
- 100g softened butter
- 1 clove of garlic, minced
- 1 tsp fresh or dried parsley + another 2 tsp
- Salt and pepper
- 2 cups bread crumbs
- 1 tsp garlic powder
- 3 eggs, whisked
- Oil for frying
- First, to make the garlic butter you need to mix the minced garlic, butter, parsley and a little bit of salt and pepper together. Once mixed, lay out some glad wrap and scoop the butter onto the glad wrap and wrap it up into a log and put into the fridge to set.
- Carefully stick a sharp knife into the sides of the chicken breasts to make a hole into the centre of the chicken breast. Cut some discs of the garlic butter and stuff as much as you can into it without it breaking open. Use either wooden or metal skewers to hold shut the cavity you made for the butter so that the butter doesn’t completely run out when cooking.
- Mix the bread crumbs with the extra 2 tsp of parsley, garlic powder and season with salt and pepper. Dip the chicken in the egg and then coat in the bread crumbs.
- Preheat the oven to 180ºc. Heat a heavy based pan over a medium-high heat and add about 2 tablespoons of oil. Once the pan is hot add your kievs to the pan and cook on all sides for a couple of minutes. Place the kievs in the oven for 20-25 minutes. Let them rest on a rack for 10 minutes, remove the skewers and then serve your Chicken Kiev with salad or steamed veggies.
Use the leftover breadcrumbs to make (More delicious than they sound) crap cakes