This is my take on the classic chicken kiev recipe, the perfectly cooked chicken breast fillet which is crispy on the outside and succulent on the inside. Together with my recipe The ultimate chicken schnitzel, these two are my favourite chicken recipes ever. For now, at least.
Cooking chicken kiev from scratch is as easy as abc. No need to go for the ready-made store version which will taste nothing like the home-made one. Also, why buy garlic butter when you can easily make it at home? Follow these simple steps and you’ll get an amazingly golden chicken kiev coated in parmesan and breadcrums with a filling of oozing garlic, parsly and spring onion butter. Ok, l admit it might not be the healthiest way of cooking chicken, but boy, this recipe will make you lick your fingers and ask for a second portion. Plus, a bit of naughtiness from time to time can make no harm. Or, if you really want to make yourself feel better, just serve it with a cruncy fresh salad instead of chips ?
Chicken kiev – the very best recipe
- 2 organic chicken breasts, skin removed
- 1 cup of breadcrumbs
- 2 tbsp grated parmesan
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 egg
- 25 g butter
- 1 tbsp chopped parsley
- 1 spring onion
- 3 large garlic cloves
- 5 tbsp vegetable oil
- Start by making the garlic butter. Peel off 3 garlic cloves and purée them with a garlic presser. I find that the garlic presser is a life-saver in the kitchen. No mess, no effort. Plus, by pressing the garlic the full flavour is released adding it extra taste to any dish you cook. I love garlic and l always use a lot when l cook.
- You can use fresh parsley and chop it finely or buy frozen parsley that is already chopped. I use the Waitrose frozen parsley, which l love. I always throw away parsley that has not been used and looks too sad to be cooked with, so buying the frozen version saves you money and energy.
- Chop the spring onion finely, then mix it with parsley and garlic. Add the soft butter and mix very well until you get a smooth paste.
- Roll it into a sausage shape and cover with cligfilm. Refridgerate for at least 30 minutes so it can firm up.
- Remove the clingfilm and cut the butter into slices. Any unused butter can be stored in the freezer to be used later on.
- Use a sharp knife to cut a deep pocket into the chicken breasts, then place a butter slice inside each pocket and seal the pockets.
- Mix the breadcrumbs with the grated parmesan, crack the egg and beat it slighty. Season well with salt and ground black pepper.
- Dip the chicken breasts into the egg mixture, then coat them in breadcrumbs and parmesan.
- Add the vegetable oil to a pan and heat it up on a medium heat.
- Place the chicken breasts and fry on both sides for 2-3 minutes until golden.
- Remove from the pan and place them on a baking tray.
- Bake for 15-20 minutes at 180 degrees C until throughly cooked.
- Serve with fresh salad.