Chicken Kiev

Ingredients

• 150 g unsalted butter (softened)
• 3 cloves garlic (finely grated or crushed)
• 1 tbsp fresh flat-leaf parsley (finely chopped)
• 1 tbsp fresh chives (finely chopped)
• lemon juice (a squeeze)
• 0.5 tsp fine sea salt (for the garlic and herb butter)
• 0.25 tsp freshly ground black pepper (for the garlic and herb butter)
• 4 large skinless, boneless chicken breasts
• 75 g plain flour (for coating)
• 2 large eggs (beaten, for coating)
• 200 g breadcrumbs (finely ground; for coating)
• fine sea salt (for seasoning the chicken)
• freshly ground black pepper (for seasoning the chicken)
• vegetable oil (for deep frying)

Steps

1. 1

   Mix the softened butter with the grated or crushed garlic, chopped parsley, chopped chives, a squeeze of lemon juice, ½ teaspoon fine sea salt, and ¼ teaspoon freshly ground black pepper.

2. 2

   Transfer the garlic and herb butter to a piping bag and refrigerate for 20–30 minutes, until firm but still soft enough to pipe.

3. 3

   With the thickest end of each chicken breast facing you, use a sharp, narrow knife to cut a deep pocket into the center. Gently work the knife around inside the breast to create as much space as possible without cutting through the opposite side.

4. 4

   Pipe the chilled garlic butter deep into the center of each chicken breast, leaving enough room for the chicken to close around the butter.

5. 5

   Press the opening of each chicken breast firmly together to seal in the butter.

6. 6

   Place the filled chicken breasts in the freezer for 20–30 minutes to firm them up.

7. 7

   Season the chicken breasts with fine sea salt and freshly ground black pepper.

8. 8

   Dip each chicken breast into the plain flour, coating it completely.

9. 9

   Dip the floured chicken into the beaten eggs.

10. 10

    Coat the egg-dipped chicken completely in the finely ground breadcrumbs.

11. 11

    For an extra-crispy coating, repeat the egg and breadcrumbs stages once more for each chicken breast.

12. 12

    Refrigerate the coated chicken breasts for another 15 minutes.

13. 13

    Heat the oven to 180°C. Once it is hot, turn the oven off and let it cool, as instructed in the source.

14. 14

    Heat the vegetable oil to 170°C in a suitable deep-frying vessel.

15. 15

    Carefully lower the Kievs into the hot oil, working in batches so the pan is not overcrowded.

16. 16

    Fry for 6–8 minutes, turning occasionally, until deeply golden brown and cooked through.

17. 17

    Transfer the fried Kievs to a wire rack and let them rest for 3–5 minutes.

18. 18

    Check that the chicken has reached an internal temperature of 74°C.

19. 19

    Cut into the center of each Kiev and serve while the garlic and herb butter runs out.

Notes

The transcript says to heat the oven to 180°C, then turn it off and let it cool; this appears unusual, but it has been preserved rather than reconstructed. The source does not specify the amount of frying oil needed or the exact quantity of salt and pepper for seasoning the chicken.

Nutrition per serving

• main
• European
• fried
• chicken
• crispy
• stuffed
• garlic butter