45 mins
+ waiting
Chicken Kiev
Recipe by Graham
Chicken Kiev has traditionally been considered Ukrainian in origin since its name comes from the capital of Ukraine. However, an eminent Russian food historian claims that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev in one of the Soviet restaurants in later years.
Personally, I don't care! Being a true garlic-lover, I just drool at the very thought of my knife sinking into that succulent chicken breast and garlic butter... Mmmmmm!
Chicken in a Salt Crust - Poulet a l'ail en Croute de Sel 
Chicken Korma Ingredients for Chicken Kiev
Currently displaying quantities in US Imperial Measurements
How to Cook Chicken Kiev
- Place each chicken breast between cling film and pound using a kitchen mallet (or rolling pin if you don't have a mallet) to about ¼" (6mm) thickness. Peel and crush (mince) the garlic then mix the butter, garlic and herbs together and shape into 4 logs
- Place a butter log at one end of each chicken breast and roll up the meat, folding the sides in as you go, to completely enclose the butter. Place in the fridge for 30 minutes.
- Remove and crusts from the bread then shred it into small breadcrumbs (the chopper of a food processor is good for this). In a small bowl, lightly beat the egg. Coat the chicken in flour, dip in the egg mixture then coat with breadcrumbs.
- Heat the duck fat in a frying-pan and shallow fry until the kievs are golden brown on all sides (if necessary add more fat to the pan). Remove the kievs from the pan and place on a baking tray in a preheated moderately-hot oven (Mk 6 - 400ºF - 200ºC) for 15-20 minutes until cooked through. Serve immediately.
GRAHAM'S HOT TIP:
Serve with Hasselback Potatoes (using fresh sage instead of garlic).
Reviews of Chicken Kiev
| February 24 2015 Great! Nice simple recipe for Kiev. In fact, I doubled the amount of garlic because it's a taste I love (and I live alone!!). But definitely a recipe to hang on to. gina (9 reviews) |
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