Chicken Kiev Recipe
Slice open one of these tender, breaded chicken breasts and a melted garlic and herb butter oozes from the centre. This chicken Kiev is easy but impressive!
We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.
4 chicken breast fillets (ours were about 180g each)
120g butter, slightly softened
2 large garlic cloves, peeled and crushed
1 tablespoon (firmly packed) finely chopped parsley, chives or other herbs
40ml (2 tablespoons) milk
50g (1/3 cup) plain flour, seasoned with salt and pepper
145g (about 1 1/4 cups) dry breadcrumbs
Oil for deep-frying
Trim any fat or sinew from the chicken breasts. Place each breast between freezer bags or baking paper and pound using the flat side of a meat mallet to about 1/2cm (1/4 inch) thickness. Don't pound the chicken too forcefully as any tears in the chicken could allow the butter to escape when the Kiev is cooking.
Place butter and garlic in a food processor and process until well combined. Alternatively, place butter and garlic in a bowl and mash together using a fork. Stir herbs into butter. Divide butter mixture into four equal portions. Form each portion of butter into a log shape.
Each piece of flattened chicken should be approximately rectangular in shape. Place a piece of chicken in front of you with the shortest side furthest away. Place a portion of butter near the edge of the side closest to you. © exclusivelyfood.com.au
Folding the sides in as you go, roll each piece of chicken away from you to completely enclose butter.
Place on plate, seam side down, and refrigerate for 30 minutes.
In a small bowl, lightly beat eggs and milk together using a fork or small whisk. Coat chicken in flour then shake to remove any excess flour. Dip in egg mixture, then coat with breadcrumbs. Dip in egg again and add another coat of breadcrumbs (this is to ensure the chicken is completely enclosed by the crumb coating).
In a large saucepan or deep fryer, heat oil to about 160 degrees Celsius. We used a saucepan half filled with oil. Fry 2-4 Kievs at a time, depending on the size of your saucepan/fryer. Ours took about 8 minutes to cook through. If your Kievs are well browned in only a couple of minutes, remove them from the oil so they don't burn, and finish cooking them on a tray in a moderately hot oven until cooked through. Drain on paper towels and serve. © www.exclusivelyfood.com.au