Another dish harking back to the 70s – an oldie but a goodie as they say. I don’t know why I’ve never made this before but having tried it, I’m definitely making chicken kievs again. To cut through the crispy coating to the succulent chicken is lovely enough but then the big reveal: the garlicky butter oozes out of the meat and the wonderful aroma wafts towards you – so enticing and what I hadn’t appreciated until I tried this was that the chicken breast is flavoured throughout with garlic and the butter has assured a special moist lusciousness. I wouldn’t bring back the 1970s but this dish is staying firmly on this decade’s favourite list!
What you need…
4 plump skinned chicken breasts (or supremes)
125g dried breadcrumbs (see tip)
2 large happy eggs, lightly whisked
50g plain flour
2 tablespoons rapeseed oil
For the garlic butter
100g butter, softened
4 cloves garlic, chopped
1 tablespoon parsley, finely chopped
Squeeze of fresh lemon juice
What to do…
Use a fork to mash together all the garlic butter ingredients. Dump the whole lot onto a large piece of cling film and use the cling film to help you create a log shape. Pop the garlic butter in the freezer for 1 hour.
Lay the chicken breasts on a chopping board and use the point of a sharp knife to make a deep pocket in the middle of each one. Slice discs of garlic butter from your log and insert them into the pockets – be generous. Pull the meat together to cover the garlic butter and use the string to tie up the chicken breast like a parcel.
Take 3 plates. On the first, mix together the flour and paprika. On the second, tip the whisked eggs and on the third, mix together the breadcrumbs and Parmesan. Now the fun bit, dip each breast, first in the flour, then the egg and then the breadcrumbs. Repeat the process for an extra crispy coating. Pop them on a plate and into the fridge for 1 hour.
Preheat your oven to 180°c / 350°f / gas 4.
Heat the oil in a large frying pan over a moderate heat and then fry the kievs for 2-3 minutes on each side until golden brown. Pop onto a baking tray – pocket side up and cook for 20-25 minutes until cooked through.
Enjoy the ensuing garlicky aroma. Remind everyone about the string before they tentatively try their first bite and then devour the rest – they’re that good, honest!
To dry out the bread, I stuck 2½ slices of white bread in a low oven for 10 minutes or so, before roughly cutting them up and whopping them in the food processor to create the breadcrumbs.
BBC Good Food
Very easy and really satisfying to make but you do have to be at home for the afternoon so that you can have time for the butter to sit in the freezer for an hour and the kievs to chill in the fridge for a further hour. Absolutely worth it though.