Chicken Kiev Recipe, a delicious and so succulent chicken breast stuffed with garlic and fresh herb butter. The chicken is first coated with breadcrumbs is shallow-fried for a lovely golden colour, then baked in the oven until cooked through. It's such a flavourful chicken recipe, that goes amazingly well with any side dish. It can be done in about 30 minutes, depending on the size of your chicken breast. What a treat!
Start by making the garlic butter. Peel off 3 garlic cloves and mash them with a garlic presser.
Chop the parsley , dill and chives.
Add the soft butter to the harbs and garlic, and mix very well until you get a smooth paste.
Roll it into a sausage shape and cover with cligfilm. Freeze for at least 30 minutes so it can firm up.
Use a sharp knife to cut a deep pocket into the chicken breasts, then place one or two butter slices inside each pocket and seal the pockets.
Coat the chicken in flour, shaking any excess flour off, then dip them into the egg mixture, and finally coat in breadcrumbs.
Place the chicken breasts and fry on both sides for1-2 minutes until golden.
Bake for 15-20 minutes at 180 degrees C (350 F) until cooked through.