Chicken Kiev recipe
A galicky, buttery treat that’s been the ruin of many a shirt since the Swinging Sixties, Jassy Davis recreates this restaurant classic at home. Click here to read more about chicken Kiev's interesting history.
Ingredients
- 40 g butter, softened
- 2 cloves garlic, crushed
- 1 tbsp lemon juice
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh parsley leaves, chopped
- 75 g white bread
- 2 skinless, boneless chicken breasts
- 25 g plain flour
- 1 small egg, beaten
- 2 tbsp sunflower oil, plus extra for greasing
- 1.4 oz butter, softened
- 2 cloves garlic, crushed
- 1 tbsp lemon juice
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh parsley leaves, chopped
- 2.6 oz white bread
- 2 skinless, boneless chicken breasts
- 0.9 oz plain flour
- 1 small egg, beaten
- 2 tbsp sunflower oil, plus extra for greasing
- 1.4 oz butter, softened
- 2 cloves garlic, crushed
- 1 tbsp lemon juice
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh parsley leaves, chopped
- 2.6 oz white bread
- 2 skinless, boneless chicken breasts
- 0.9 oz plain flour
- 1 small egg, beaten
- 2 tbsp sunflower oil, plus extra for greasing
- 350 ml hot vegetable stock
- 150 g dried basmati rice
- 2 lemon wedges, to serve
- 12.3 fl oz hot vegetable stock
- 5.3 oz dried basmati rice
- 2 lemon wedges, to serve
- 1.5 cups hot vegetable stock
- 5.3 oz dried basmati rice
- 2 lemon wedges, to serve
Details
- Cuisine: Russian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Place the butter, garlic, lemon juice, chives and 1 tbsp parsley in a bowl and season with a little salt. Beat together to combine then halve and spoon onto 2 small sheets of clingfilm. Shape into 2 small logs. Chill for at least 1 hour to firm the butter up. It will keep well in the fridge for 3 days.
- Preheat the oven to gas mark 6/200°C/fan oven 180°C. Blitz the bread in a food processor to make fine breadcrumbs. Spread out on a baking tray and bake for 5 minutes or until dry and lightly coloured. Tip into a shallow bowl and set aside.
- Slice a long pocket into the underside of each chicken breast (the side with the mini fillet attached to it), making sure you don't slice all the way through. Push the garlic butter into the pocket and press to close.
- Sprinkle the flour onto a plate and season. Pour the beaten egg into a shallow bowl. Dip the chicken breasts in the flour, then the egg and then the breadcrumbs, making sure they're well coated at every stage.
- Heat the sunflower oil in a frying pan and add the chicken breasts. Fry over a medium-high heat, turning once, for 2 minutes or until browned on both sides. Drain on kitchen paper, then transfer to a lightly greased baking tray and bake for 20 minutes or until cooked through.
- Meanwhile, bring the vegetable stock to the boil in a covered pan, then add rice. Cover and gently simmer for 8-10 minutes or until the stock has been absorbed and the rice is tender. Stir the remaining parsley into the rice and divide between 2 warm plates. Serve with the chicken Kievs and lemon wedges for squeezing.
Also worth your attention
Richard Corrigan’s chicken chasseur
Paul Merret’s Perfect fried chicken
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature