Chicken Kievs

• Time: 1 hour (Prep 20 mins | Cook 40 mins)
• Difficulty: Not too tricky
• Serves: 4

Ingredients

• 4 chicken fillets (skinless, boneless)
• 110g breadcrumbs
• 40g Parmesan (grated)
• 3 eggs (beaten)
• 50g plain flour
• Pinch of paprika
• 2 tbsp vegetable oil

For the Garlic Butter

• 2 cloves garlic (minced)
• 2 tbsp fresh parsley (chopped)
• 100g butter (softened)
• ¼ lemon (juiced)

Method

1. Make the garlic2 cloves garlic (minced) butter100g butter (softened)

1. Place all the garlic2 cloves garlic (minced) butter100g butter (softened) ingredients in a bowl and season well. Mash with a fork until well combined.
2. Shape into two sausages using cling film to help you, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance.
3. When firm, slice each into eight even pieces.

2. Prepare the kievs

1. Lay a chicken4 chicken fillets (skinless, boneless) breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. Push the point of a knife into the fat end, going halfway into the fillet. Be careful not to cut all the way through or the butter100g butter (softened) will leak out when cooking. Repeat with the remaining breasts.
2. Push two discs of butter100g butter (softened) inside each chicken4 chicken fillets (skinless, boneless) breast, press to flatten, and re-seal with your hands. Set aside.
3. Mix the breadcrumbs110g breadcrumbs and Parmesan40g Parmesan (grated) on one plate, and tip the eggs3 eggs (beaten) onto another. On a third plate, mix the flour50g plain flour with paprikaPinch of paprika and some salt.
4. Dip each breast in the flour50g plain flour, then the egg, and finally the breadcrumbs110g breadcrumbs, repeating so each kiev has a double coating. This will make them extra crisp and help to keep the butter100g butter (softened) inside.
5. Chill for 1 hour before cooking, or freeze now.

3. Cook

1. Heat the oven to 160C. Heat the oil in a large frying pan over a medium-high heat.
2. Fry the kievs for 2-3 minutes each side until golden. You may need to do this in batches.
3. Transfer to a baking tray and cook for 20-25 minutes until cooked through.

Storage & Freezing

• Freeze each kiev on a flat baking sheet until firm, then wrap well in cling film or transfer to a freezer bag for up to three months.
• Always freeze on the day that you make them.
• For best results, cook from frozen. Place on a baking tray and cook in a preheated oven at 180C/160C fan/gas 4 for 45-50 minutes, turning halfway through.