This dinner dish is making a comeback, and what better way to make the most of it than with some homemade Chicken Kievs of your own?
What you’ll need:
- 8 skinless, boneless chicken fillets
- 225g dried breadcrumbs
- 75g grated parmesan cheese
- 5 eggs
- 100g plain flour
- pinch paprika
- 4 tbsp. sunflower or vegetable oil, for frying
For garlic butter
- 4 crushed cloves of garlic
- 2 tbsp. finely chopped parsley
- 200g butter, softened
- juice ½ lemon
What you’ll need to do:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into 8 even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet.
- Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating.
- Chill for at least one hour before cooking, or freeze now.
- Heat oven to 180 °C. Heat the oil in a large frying pan over a medium-high heat.
- Fry the Kievs for two-three minutes each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 minutes until cooked through.