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Phil's Wild Garlic Chicken Kiev

0.0/5 rating (0 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 10-15 mins
  • Difficulty: Moderate
  • Print:
Phil's Wild Garlic Chicken Kiev
 

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.

Ingredients

  • 4 x 175g skinless chicken breasts
  • 200g soft salted butter
  • 1 level tablespoon cornflour
  • 200g wild garlic, finely chopped
  • ground pepper
  • 6 tbsp cornflour
  • 4 eggs beaten
  • 200g panko breadcrumbs

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Method

  • 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, cornflour, wild garlic, 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 cornflour, dip in beaten egg and finally coat in panko 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 by deep frying them or oven cooking - I prefer to deep fry them.
  • To deep fry; fill a deep pan one third full with vegetable oil and heat to 175-180°C. 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.
  • To oven cook; preheat the oven to 180°C. First, shallow fry the kievs for 2 to 3 minutes, and then place in the oven and bake for 15 to 20 minutes).
  • Once cooked, remove the cocktail stick and serve piping hot with crinkle cut chips.

Phil's Tips

You can even freeze the uncooked Kievs on a baking sheet until solid, then wrap well and freeze for up to a month. Defrost fully before cooking.

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