Chicken Kiev
Prep time: 2hrs | Serves: 4
Ingredients:
Garlic Herb Butter
• 80g unsalted butter, softened
• 10g fresh parsley, finely chopped
• 5g fresh dill, finely chopped
• 2 garlic cloves, finely minced
• 2g fine sea salt
• 1g freshly ground black pepper
• 5ml lemon juice
Chicken
• 4 skinless chicken breast fillets (about 700–800g total)
• 5g fine sea salt
• 2g freshly ground black pepper
Coating
• 60g plain flour
• 2 eggs, lightly beaten
• 80g fine dried breadcrumbs
• 10g grated Parmesan (optional, for extra flavour)
• 2g fine sea salt
• 1g freshly ground black pepper
For Frying
• 400–500ml neutral oil (sunflower or vegetable), for shallow or deep frying
Method:
1. In a small bowl, mix softened butter, parsley, dill, garlic, 2g salt, 1g pepper and lemon juice until smooth and well combined. Shape into a log on a small piece of baking paper, wrap tightly and chill in the fridge for at least 20–30 minutes until firm (or freeze briefly if you are short on time).
2. Place each chicken breast between two sheets of baking paper and gently pound with a rolling pin until about 1cm thick, taking care not to tear the meat. Season both sides with 5g salt and 2g pepper in total. Cut the chilled herb butter into 4 equal pieces. Place one piece in the centre of each breast. Fold in the sides, then roll up tightly from the short end to fully enclose the butter, forming neat parcels. If needed, secure with cocktail sticks. Chill 20–30 minutes to firm up.
3. Set up a breading station: put flour in one shallow dish, beaten eggs in a second, and breadcrumbs mixed with Parmesan (if using), 2g salt and 1g pepper in a third. Working with one chicken parcel at a time, dust lightly in flour (shaking off excess), dip in egg, then coat thoroughly in breadcrumbs. For extra protection against leaking, dip again in egg and breadcrumbs for a second coating. Chill for another 20 minutes to set the crust.
4. Pour oil into a deep frying pan or medium saucepan to a depth of about 4–5cm and heat to 170–180°C. Fry 2 chicken parcels at a time for 5–7 minutes, turning occasionally, until golden brown and crisp. Transfer to a baking tray lined with a rack. Repeat with remaining parcels, then bake in a preheated oven at 180°C (fan 160°C) for 10–12 minutes, or until cooked through and the internal temperature reaches at least 75°C. Rest 5 minutes before serving.
5. Serve hot, taking care when cutting as the garlic herb butter will be very hot and molten. Plate with mashed potatoes, a simple green salad or steamed vegetables, and a squeeze of lemon if you like. Remove any cocktail sticks before serving.
Storage:
Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat in a 180°C (fan 160°C) oven for 12–15 minutes until piping hot all the way through and the coating is crisp again. Avoid microwaving, as it can make the crust soggy and may cause the butter to leak out unevenly.
