A favourite for the whole family, Chicken Kievs made at home taste great!
For the Herb butter
75g butter, softened
5 garlic cloves, peeled and minced
Large handful of fresh parsley, finely chopped
3 sprigs of fresh tarragon, finely chopped
A couple of twists of freshly squeezed lemon juice
Salt and pepper to season
To make the Kievs
6 chicken breasts, skin removed
150g plain flour
300g breadcrumbs, fine and dry
5 eggs, beaten
Olive oil for frying
Fresh lemon, cut into wedges to serve
Make the sauce. Mix the butter, garlic, lemon, parsley and tarragon in a bowl. Season well with salt and pepper. Lay a length of clingfilm on a clean work surface and spread the softened butter mixture thickly over it in a fat log shape. Roll the film up to create a more defined log shape and cool in the fridge until the butter hardens.
Next prepare the chicken. Lay the breasts smooth-side down and cut off the mini fillet. Create a pocket for the sauce: Slit into the middle of each fillet with a sharp knife. Take the incision to half-way deep into the breast and to within 4 cm of each side – go carefully here. On a board, lay a small piece of clingfilm over each breast, and flatten them out a little by batting with a rolling pin. Do the same with the mini fillets. Put in the fridge until ready to use.
Remove the hardened butter from the fridge, and cut it into 6 round discs. Place a disc inside each chicken pocket. Seal the pocket by tucking the mini fillet just inside the slit and pulling the tops of the fillet just over it.
Preheat the oven to 200ºC.
Lay 3 shallow bowls out on your work surface. Put the flour in one, the eggs in another and the breadcrumbs in the third. Roll and coat each breast in the contents of each bowl, in this order: flour, egg, breadcrumbs, egg again, breadcrumbs again.
Heat a good amount of oil on high in a large frying pan. Once hot, reduce the heat to medium, cooking the kievs for a few minutes until golden on both sides. Remove from the pan and drain on kitchen paper before placing in a roasting tray and cooking in the oven for around 20 minutes, or until the chicken is firm to the touch at its widest part. When cooked throughout, serve the kievs hot with mashed potatoes or these Minty Jersey Royals with Chives and Lemon Butter.
Duration: 25 minutes to prepare, 25 minutes to cook
Recipe for: 8 servings