Classic Chicken Kiev

Chicken Kiev

Chicken Kiev

I have fond memories of this classic 1970's dish with the moist chicken breast, breadcrumbs and when you cut it open the butter and herbs oozing out all over your plate.  When my daughter came home the other day from school and said she had Chicken Kiev for lunch but that it was horrible I decided to make my own.  It was a lot easier to make than I thought and the finished article tasted divine bringing back fond memories.

Ingredients
Serves 4

4 x 150g chicken breast
3 heaped tbs flour
2 free range eggs
150g breadcrumbs

For the butter
5 cloves garlic crushed
3/4 tbs traditionally Chicken Kiev is made with parsley but I used Herbes de Provence on this occasion
80g butter
1/4 tsp cayenne pepper

Place the butter, garlic, herbs and cayenne pepper in a blender and wiz together until you have a creamy paste.  Wrap in cling film, in a sausage shape and place in the fridge to set. 

Herb Butter

Chicken Breasts

To prepare the chicken make a pocket in the breast meat as shown in the picture. Place a quarter of the herb butter into the pocket and mold it slightly until it fills the gap then reseal the chicken. Repeat for the remaining three breasts of chicken.

Chicken breast with herb butter filling

Crack two eggs into a bowl and whisk, flour in another bowl and the bread crumbs in a third. Dip the chicken breast into the flour until it is evenly coated then into the egg mixture, then finally cover with bread crumbs.

Egg, flour and breadcrumbs

There are two ways to cook the chicken either shallow fry in a frying pan with oil or as I have done by placing the chicken in a tray, drizzle some olive oil over the chicken and place in a preheated oven at 180C for 25 minutes.

Breaded chicken ready for the oven

After 25 minutes the breadcrumbs should be golden brown and the chicken ready to be served. Place on a serving plate and serve with some young new potatoes and a side salad.

Chicken Kiev ready to serve