I’ve always wanted to try doing homemade chicken kiev, as the ones you buy in the supermarket seem so processed. I was really pleased with the result – there wasn’t such a “burst” of liquid when the chicken breast was cut open but this is probably a skill that needs to be perfected! Still, the chicken was moist and had all the delicious flavours you would expect from this dish. I chose to put mozzarella inside the chicken as well, because I love mozzarella, but this could easily be omitted. I would suggest serving it with a less flavoursome side so you really appreciate the garlic of the chicken kiev; we had sweet potato mash and peas.
2 chicken breasts
2 cloves garlic
1 tsp parsley (fresh or dried)
1 egg, beaten
40g plain flour
40g panko breadcrumbs
50ml vegetable oil (you may need more or less depending on the size of your frying pan)
1. Crush the garlic and mix with the butter and the parsley.
2. Carefully make a small hole in the side of each chicken breast using a sharp knife. Keeping the hole on the outside as small as possible (to minimise leakages later on), open up as much of the inside of the chicken breast as possible, moving the knife’s tip in a sort of semi-circle motion. It isn’t the end of the world if the slit on the outside ends up being quite big, but the smaller it can be the better.
3. Using a teaspoon (or any small kitchen implement), carefully stuff the chicken breasts with the garlic butter mixture, adding a small strip of mozzarella every now and then. Save a piece of mozzarella for each chicken breast to use as a sort of plug, helping to keep the butter inside.
4. Preheat the oven to gas mark 6/200C. Place the flour, egg and breadcrumbs into three separate bowls. Coat each chicken breast first in flour, then in egg, then in breadcrumbs, ensuring the coating of each is even.
(You may need more or less flour and breadcrumbs depending on how much sticks to each chicken breast).
5. Heat 1cm of oil in a frying pan (the smaller the frying pan, the less oil you need). Carefully place the chicken breasts in the frying pan and brown on each side (I avoided placing the “plug” part of the chicken breast directly into the oil and fried the sides around it).
6. When the breadcrumbs have turned golden, transfer the kievs to a baking tray and bake in the oven for around 20 minutes. Be sure to save anything that leaks out to pour over after – this is all buttery goodness!
Serve with your choice of side and/or vegetables. Enjoy!