This retro favourite is 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.
- 700 g skinless chicken breasts, (4 x 175g)
- 150 g soft salted butter
- 6 cloves garlic, very finely chopped
- 3 tbsp finely chopped parsley
- ground pepper
- 6 tbsp plain flour
- 4 beaten eggs
- 200 g dried breadcrumbs
- 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 together the butter, garlic, parsley and pepper.
- 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 flour, dip in beaten egg and finally coat in breadcrumbs, making sure the hole you made is coated really well.
- Then, this is the important part chill well until the butter is very hard
- You can cook the kievs either in the oven or by deep-frying them.
- To cook in the oven, preheat the oven to 200C.
To shallow fry
- Fry the breasts in 2cm oil on both sides for a couple of minutes to brown nicely, then pop onto a wire rack on a roasting tray. Cook in the preheated oven for 12-14 minutes, or until the chicken is cooked through.
- Fill a deep pan one-third full with vegetable oil and heat to 175-180C.
- 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.
- Once cooked, remove the cocktail stick and serve piping hot.
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