Ahhh... the good old Chicken Kiev, that parcel of processed chicken hiding a pocket full of sickly butter rich in stale herbs and raw garlic all wrapped in an ersatz-orange crumb (which would look more comfortable on a fish finger)... I am sure that many of us remember it with some fondness, in the same way that some people call M&S Food ‘St. Michaels’ as it was once known. How we marvelled when children at how, when the Kiev was cut, the buttery filling spilled over the plate tainting everything it touched! Those were the days...
4 large chicken breasts
250ml Groundnut oil
large handful of finely chopped parsley, tarragon, thyme and chives
1 clove of garlic, minced
1 teaspoon Dijon mustard
Salt and pepper, to taste
4 eggs beaten
500g dried breadcrumbs
- Prepare the filling by thoroughly mixing the butter, herbs, mustard, salt and pepper together in a bowl. Form into a loaf shape and leave to chill in the fridge for 30 minutes.
- Prepare the chicken by removing the mini-fillet on the underside of the breast then, using a sharp knife, carefully create a horizontal pocket in the side, making sure not to pierce through the flesh.
- remove the butter from the fridge and slice into four portions which must then be stuffed into each cavity, pursing down the pocket entrance and using some of the egg for the coating to seal the gap.
- dredge the chicken in flour, dip in the egg and roll thoroughly in the bread crumbs until thoroughly coated.
- Place on a tray and put into the freezer for 15 minutes, then repeat step 4 once more.
- cover the Kievs with a tea towel and place in the fridge for 30 minutes or until ready to use.
- pre-heat the oven to 220°C.
- Heat the groundnut oil in a heavy based sauté pan until hot enough to shallow fry.
- Using two forks, carefully brown each Kiev in turn until the sides turn golden.
- Place each kiev on an oiled baking tray and cook in the oven for 20-25 minutes.
- Serve straight from oven with rice and a crisp green salad.