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Chicken Kiev

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Servings: 2 serves
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 x 250g skinless chicken breast fillets
  • 60 g butter softened
  • 1-2 cloves garlic peeled and minced
  • a few sprigs of fresh parsley chopped
  • 1 egg
  • 60 ml milk
  • 4 slices white bread for breadcrumbs
  • plain flour
  • salt and pepper
  • 500 ml vegetable oil

Method
 

  1. Assemble your ingredients
  2. Prepare breadcrumbs by removing the crusts
  3. Place in food processor with blade attachment
  4. Process till fine consistency
  5. Mix together the butter, garlic, parsley and a little seasoning
  6. Form the butter into two small ‘logs’ and chill them in the fridge until needed
  7. Place a chicken breast between two sheets of plastic film
  8. Using your kitchen hammer gently flatten the chicken breast
  9. Transfer the chicken to a plate and place a log of garlic butter in the centre
  10. Season the chicken with a little salt and pepper
  11. Fold the sides of the chicken in over the butter
  12. Finish folding the chicken around the butter
  13. Repeat the process on the second breast
  14. Chill the chicken in the freezer for 30 minutes
  15. Prepare an egg wash with the milk and egg
  16. With the now firmed up uncoated Chicken Kiev’s carefully pass them through the flour, egg and breadcrumb in the order
  17. Make sure the crumb is well adhered
  18. Place the crumbed chicken back in the freezer for another 30 minutes
  19. Pre-heat your oven to 175℃
  20. Heat the oil in a small saucepan
  21. Check the temperature with a little breadcrumb
  22. Quickly fry the Kiev in the oil for 2 minutes, gently turning to ensure an even colour
  23. Remove the chicken and place in an oven dish and bake for 20 -25 minutes
  24. Serve on mashed potato

Notes

Flattening the chicken can give you weak points. Use little off cuts of chicken to prevent leakage.
You will notice that the rolling process will make the butter off centre. After cooking its best to have the thinner side facing up.
Panko crumbs would also be a good alternative to fresh breadcrumb.
You will notice that I used the breasts off a whole chicken, which gave me another three portion of chicken (leg, thigh and tenderloins) for other meals, which worked out at $2 for each portion of chicken ($9.99 for the whole chicken).
For my second portion of Chicken Kiev I used Cafe de Paris butter (from Newsletter # 64).
A rolling pin (used like a hammer) is a good alternative to a meat hammer.