Golden chicken kievs.

Golden, crispy, garlicky, delicious!

Chicken kiev

Serve with a simple green salad.

I found myself in my local farm shop this morning thinking about supper tonight, and had a real craving for chicken kievs. I watched Tom Kerridge make them a couple of weeks ago and had put the idea on my ‘must remember to make’ list.

You’ll need for two people –

Kiev shopping list

Take 3 bowls from your cupboard. In one put the flour, the next the whisked egg, and in the third the breadcrumbs.  Season the flour with some salt and pepper. Finely chop your parsley. Beat the parsley into the softened butter along with the chopped garlic and some salt (if the butter is unsalted).

Remove the chicken skin. At the fat end of the breast carefully insert a knife and make a cavity deep into the meat. With a teaspoon carefully spoon half the butter mix into each breast, massaging it down into the cavity.  Roll the chicken breasts first into the flour, then the egg and finally the breadcrumbs. Chill in the fridge for 15 minutes. While they are chilling put the oven on 200c.

After 15 minutes heat some oil in a frying pan and gently fry the breasts until they are golden brown. After a few minutes put them into the hot oven and cook them for about 20 minutes.

Serve with a nice green salad. Delicious!

Chicken kievs

 

 

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