Chicken Kievs Good Food

Chicken Kievs

Chicken Kievs Good Food

  • 8 skinless, boneless chicken fillets
  • 225g dried breadcrumbs
  • 75g parmesan, grated

    Parmesan

    parm-ee-zan
    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 5 eggs, beaten

    Egg

    egg
    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g plain flour
  • pinch paprika

    Paprika

    pa-preek-ah
    A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 4 tbsp sunflower or vegetable oil, for frying

For the garlic butter

  • 4 garlic cloves, crushed
  • 2 tbsp finely chopped parsley

    Parsley

    par-slee
    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 200g butter, softened

    Butter

    butt-err
    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • juice ½ lemon

    Lemon

    le-mon
    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  1. Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.
  2. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
  3. Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.
  4. To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through. http://fotoclubby.com